Start Date -11/10/2014
End Date -12/12/2014
[Course Duration:33 day(s)]
Course objectives: This course focuses on the quality control and quality assurance fundamentals of flour milling, including the principles of the milling process, flour analysis, sampling and additives. The goals of Quality Control/Quality Assurance in Flour Milling are to enhance the knowledge and skills of all those involved in the milling process. This 5-week professional development non-credit course grants one continuing education unit (CEU) upon completion.
Course topics: review of wheat classes & uses, overview of milling process and its impact on quality, flour quality characteristics analysis, mixing property analysis, dough analysis, sampling and online analysis, statistical process control, process adjustments, and flour additives.
Required skill level: No milling experience required.
Who needs this course: specifically this course is designed for flour mill laboratory staff; also - new mill employees, mill HR staff and managers, grain and ingredient procurement managers, feed and flour sales representatives, production schedulers, warehousing and QA personnel, R&D staff, wheat breeders, grain inspection personnel, food program administrators, international wheat/grain traders, journalists, extension agents, wheat commission staff/board members, and agricultural and business economic analysts.
Mark Fowler, IGP Associate Director and Outreach Specialist; Areas of Specialization: Technical flour milling, plant operations management including quality control/quality assurance, food and employee safety programs.
Dr. Rebecca Miller, Research Assistant Professor, Director of Wheat Quality Lab; Areas of Specialization: Wheat and flour quality, baking and cereal chemistry
Course Fees: Full payment is due on registration. Full refund is available upto one week prior to the start of the course.