January 26, 2017

27/01/2017: Milling industry experts meet for introductory training

Professionals obtain basic knowledge of flour milling

Flour milling is a topic in the grain industry that a lot of people may not know about but want to learn more about the science behind the process of flour milling.

The IGP/KSU Introduction to Flour Milling course was held January 16–20, 2017 at the IGP Institute Conference Centre in Manhattan.

This course does not require any milling experience, but does apply to any new mill employees, and mill HR staff and managers.
Courseparticipants learn about the machines
involved in the flour milling process in
the Hal Ross Flour Mill.

It also helps grain and ingredient procurement managers, feed and flour sales representatives, production schedulers, research and development staff, wheat breeders, grain inspection personnel, food program administrators, international wheat/grain traders, journalists, extension agents, wheat commission staff or board members, and agricultural and business economic analysts.

Many course participants enjoy learning through a combination of lectures and hands on labs at the Hal Ross Flour Mill on the Kansas State University campus.

“It gives professionals in the milling industry with little or no milling background an excellent understanding of the milling process from starting in the wheat field to using the flour for baking,” says Shawn Thiele, course instructor and IGP’s flour milling and grain processing curriculum manager.

Each year, this course brings in several participants who have an interest for the milling industry and want to build their knowledge of flour milling.

“This course was very enlightening and really allowed me to put together a foundation of what the milling industry entails, what goes into the flour milling process, and it has given me more confidence moving forward in my position,” says Matt Anderson, Financial Analyst for the Operations Division at Ardent Mills in Denver, Colorado.

This learning experience for the participants not only helped them acquire an understanding for the milling process, but also hit on a personal level where the course participants can take back this information to their companies to apply in their operations.

Mr Anderson adds, “Our team viewed this course as a great opportunity for everyone on our team for additional learning and to benefit the business as a whole.”

In addition to grain processing and flour milling the IGP Institute also offers courses in feed manufacturing and grain quality management, and grain marketing and risk management. 

Read more HERE.

The Global Miller
This blog is maintained by The Global Miller staff and is supported by the magazine GFMT
which is published by Perendale Publishers Limited.

For additional daily news from milling around the world: global-milling.com

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