Events

The Master Gardener program is a volunteer program in which K-State Research and Extension "trades" classroom training for volunteer time. Training consists of instruction in all aspects of horticulture. Instructors include state specialists from Kansas State University, local extension agents and local experts in specific subject matter.

Master Gardeners have become a vital part of the University's ability to provide accurate, up-to-date and research based information to our clientele.

The objective of this training program is for the Kansas State University Cooperative Education Service to provide a broad, practical training program and to help Kansas commercial pesticide applicators meet the requirements for renewal certification.
The Department of Grain Science and Industry at Kansas State University, in partnership with industry associations, has held the Feed Manufacturing courses since 1976. These courses are taught by a unique blend of individuals from K-State and within the feed and allied industries to provide in-depth training on all aspects associated with feed manufacturing. The Feed Manufacturing course explores, in detail, the major elements of modern feed manufacturing and examines advances in feed technology. Course Topics: Grain storage and pest control; particle size reduction; batching and mixing; extrusion, drying, cooling; effect of feed processing on animal nutrition; pelleting, cooling, and crumbling; fee and ingredient handling; feed plant design; energy conservation in the feed mill; steam generation systems; molds and mycotoxins. The course will have hands-on sessions at the O.H. Kruse Feed Technology Innovation Center in the areas of batching and mixing, particle size reduction, pelleting, etc.
Course Objectives: To gain general understanding of the principles of the milling process, understanding the relationship between wheat quality and the effect of the milling process, gain knowledge of what wheat types and products each can produce, and understand flour functionality. Course Topics: Overview of the U.S. wheat production; overview of the general milling process and major milling equipment; principles of mill flow sheets; and milling math (extraction, tempering and blending); flour functionality, flour and dough testing practices and methods. Required Skill Level: No milling experience is required. Who Should Attend: 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.