IGP Institute hosts flour milling course for state wheat
commissioners and staff.
Kansas State University’s IGP Institute hosted 14 wheat growers and industry personnel representing state wheat commissioners from across the world on December 8-10, 2015.
“This course is one of the more diverse in regard to their job responsibilities,” says Mark Fowler, former IGP Institute associate director and course coordinator.
“Shift millers, grain merchants, quality assurance managers, technical service managers have all previously attended.”
This customised course was intended to provide participants
with better understanding of the milling and baking process. As a producer
himself, Brian O’Toole, chairman of US Wheat Associates and North Dakota Wheat
Commissioner, knows the ins and outs of how to grow wheat. Through this
training, he broadened his knowledge of wheat as they studied the process that
transforms wheat to a consumer product as well as how different qualities can
affect the final product outcome.
“There is no better way to find out about milling than to come ask Mark Fowler,” says Mr O’Toole.
“I got hands-on experience in the mill. I got hands-on experience grinding wheat. I’d recommend this course to anybody that has a little bit of curiosity about how that little piece of bread stays with them.”
This is just one example of the specialised trainings
offered through IGP’s flour milling and grain processing curriculum. In
addition, IGP offers courses in the areas of feed manufacturing and grain
quality management, and grain marketing and risk management.
Visit the IGP website HERE.
Kansas State University’s IGP Institute hosted 14 wheat growers and industry personnel representing state wheat commissioners from across the world on December 8-10, 2015.
“This course is one of the more diverse in regard to their job responsibilities,” says Mark Fowler, former IGP Institute associate director and course coordinator.
“Shift millers, grain merchants, quality assurance managers, technical service managers have all previously attended.”
 |
| Former IGP Institute Associate Director and Course Manager Mark Fowler describes the process of the hammer mill to participants of the Introduction to Flour Milling for Wheat Commissioners course |
“There is no better way to find out about milling than to come ask Mark Fowler,” says Mr O’Toole.
“I got hands-on experience in the mill. I got hands-on experience grinding wheat. I’d recommend this course to anybody that has a little bit of curiosity about how that little piece of bread stays with them.”
 |
| Former IGP Institute Associate Director and Course Manager Mark Fowler shows the difference in wheat quality to participants of the Introduction to Flour Milling for Wheat Commissioners course |
Visit the IGP website HERE.
The Global Miller
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which is published by Perendale Publishers Limited.
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