The Northern Crops Institute at NDSU is set to host pasta company personnel, including plant managers, production directors, research and development managers, and technologists Tuesday, April 12, through Thursday, April 14. During the course, approximately 20 participants will hear speakers and learn fundamentals of pasta production processing and quality assurance.
Course participants will do hands-on pilot-scale pasta processing followed by a cooking exercise to evaluate the final product. Group activities include an exercise in identifying pasta processing defects and a field trip to a pasta manufacturer.
The course will provide an introduction to the fundamental and applied aspects of manufacturing extruded pasta products, as well as raw material quality criteria and the impact of specifications and processing variables.