Fargo, North Dakota
February 3, 2009
A technical course presented
April 28-30, 2009 at the
Northern Crops Institute, Fargo, North Dakota
Registration Deadline is April 7
Join us for the Flaxseed: Adding Functional Food Value short
course that highlights nutritional benefits of flaxseed,
flaxseed quality, milling of flaxseed, shelf life stability,
utilization of milled flaxseed in bread (pan, hearth, pita and
tortilla), pasta, extruded snack and dairy products, and sensory
properties of flaxseed in food systems.
You'll gain hands-on experience in NCIs grain grading,
analytical, baking and processing laboratories.
Course Goals:
Assist the cereal
industry develop functional food products
Utilize flaxseed as a consistent ingredient for the
functional food market
Assist food professionals develop stable flaxseed
fortified products
Provide technical information on the use of flax seed as
an ingredient
Who should attend?
Senior administrative
professionals, research and development managers, food
product development scientists, quality control managers and
purchasing agents of baking, milling, pasta & noodle, puffed
snack and breakfast cereal companies.
Course Topics:
Flaxseed production and
quality
Quality evaluation of flaxseed
Flaxseed storage
Flaxseed milling applications
Shelf life stability of milled flaxseed
Functionality of milled flaxseed: physical properties of
dough systems
Nutritional components of flaxseed
Functionality of milled flaxseed: particle size
distribution, foaming, water absorption, emulsification
Flour and semolina selection with flaxseed fortification
Baking with flaxseed (pan and hearth bread)
Pasta processing with flaxseed
Flaxseed use in dairy products
Flat bread making with flaxseed (tortilla, pita)
Use of flaxseed in extruded snack products
Nutritional benefits of flaxseed and fortification
applications
Sensory and shelf life evaluation of flaxseed fortified
products
Microbial issues and quality evaluation in flaxseed
products
Course Faculty:
Clifford Hall III, Ph.D., Dept. of
Cereal and Food Sciences, North Dakota State University
James Hammond, Ph.D., Dept. of Plant Sciences, North Dakota
State University
Thunyaporn Jeradechachai, Crop Quality Specialist, Northern
Crops Institute
Frank Manthey, Ph.D., Dept. of Plant Sciences, North Dakota
State University
Rilie Morgan, Processing Specialist, Northern Crops Institute
Brian Sorenson, Director, Northern Crops Institute
Mehmet Tulbek, Ph.D., Technical Director and Cereal Processing
Engineer, Northern Crops Institute
Charlene Wolf-Hall, Ph.D., Dept. of Veterinary and
Microbiological Sciences, North Dakota State University
Tuition is $750.
Registration deadline is April 7. Cancellations received after
April 7 will be assessed a 10% service fee.
More information and registration forms are available at
http://www.northern-crops.com/scourses/scflax/09flaxsc.pdf
or by calling 701-231-7736.
Northern Crops
Institute (NCI) supports regional agriculture and
value-added processing by conducting educational and technical
programs that expand and maintain domestic and international
markets for northern-grown crops. NCI is funded by the states of
Minnesota, North Dakota and South Dakota and commodity groups in
those states and Montana. |
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