The Northern Crops Institute will offer the short course, “Baking with Sunflower,” June 16-18. The course will focus on quality, milling, ingredient specifications and hands-on aspects of baking applications for the United States domestic market.
Lectures will be supplemented by hands-on experience in the institute’s baking and processing laboratories. The course is geared for baking and culinary specialists, senior administrative professionals, research and development managers, food product development scientists, quality control managers, and purchasing agents of baking and breakfast cereal companies. Sunflower is an oilseed crop that is an excellent source of polyunsaturated fatty acids, fiber and protein.
The faculty includes Larry Kleingartner, executive director of the National Sunflower Association; Clifford Hall III, NDSU director of food safety and assistant professor of cereal and food science; Thunyaporn Jeradechachai, Northern Crops Institute crop quality specialist; Staci Lee, Northern Crops Institute lab manager; Mehmet C. Tulbek, Northern Crops Institute technical director; and Brady Vick, supervisory research chemist for the United States Department of Agriculture Agricultural Research Service.
The Northern Crops Institute and the National Sunflower Association are sponsoring the course. Tuition is $800. The registration deadline is May 26. For more information, go to www.northern-crops.com.
March 18, 2009