Kansas State University’s IGP Institute will host its eighth annual IGP-KSU Introduction to Flour Milling course from January 11-15, 2016 at the IGP Institute Conference Centre. The IGP Institute faculty and staff are eager to introduce participants to the more technical side of milling.
“This course attracts a broad range of industry professionals,” says Fran Churchill, milling and grain processing specialist.
“We have had shift millers, miller assistants, quality assurance managers, general managers and technical service managers all previously attend this course.”
This course is designed for those interested in gaining an understanding of the principles of the milling process, understanding the relationship between wheat quality and the effect of the milling process, gaining knowledge of what wheat types and products each can produce and learning the roles each department plays in the success of the milling industry. Past milling experience is not required to take this course.
Montana Wheat and Barley marketing program manager and past course participant, Cassidy Marn, says that the course upholds its reputation.
“I’ve heard that this was a great course and it certainly lived up to my expectations,” Ms Marn says.
“The flour testing methods and the flour functionality and how it all interacts in the baking process is pretty interesting.”
This is just one example of the flour milling and grain processing trainings offered through the IGP Institute. In addition, IGP offers trainings in the areas of grain marketing and risk management, and feed manufacturing and grain management.
To register, visit www.igpevents.grains.ksu.edu and select the KSU-IGP Introduction to Flour Milling course. For more information about other IGP Institute offerings, visit the IGP website at www.grains.k-state.edu/igp.
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