Twelve participants from Colombia and the U.S. attended the Rheology of Wheat and Flour Quality Short Course at the Northern Crops Institute at NDSU June 12-14. The course taught participants about the importance of wheat and flour quality, and how differences in quality can affect milling and baking performance. The hands-on laboratory experiences focused on learning to operate rheological instruments that measure wheat and flour quality, and how to analyze, interpret and apply the results effectively.
John Crabtree, Northern Crops assistant director, coordinates the short courses. “We developed this course in response to feedback from the milling and baking industries that indicated a need for their personnel to have more training on the latest rheological equipment. This knowledge will help them explain to their customers the differences in quality and how to adjust for those variations,” Crabtree said.
NDSU is recognized as one of the nation's top 108 public and private universities by the Carnegie Commission on Higher Education.