Event: IGP-KSU Introduction to Flour Milling
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.
Refund PolicyUpon request, refunds for withdrawal made prior to December 8, 2017 will be fully refunded, minus a $100 processing fee. Participants also have the option to roll registration to another course if used within one calendar year from the start of the course. Registrations can be transferred to other individuals upon approval. Requests made fourteen days or less before a course start date will not be refunded.
Cancellation PolicyThe IGP Institute reserves the right to cancel or reschedule courses if minimum enrollment numbers are not met. If a course is canceled, participants will be refunded 100% of their tuition. If a course is rescheduled, participants will have the opportunity to have 100% of their registration fees applied to the rescheduled course, or receive a full refund.
Publicity StatementRegistration for this event gives consent for photographs, publicity and inclusion on the participant list unless K-State Global Campus is notified in writing prior to the start date.
Participants who need accommodations due to a disability or who have special dietary requirements should indicate services needed at the time of registration. If you have questions or need additional information, please contact Kelly Hannigan at email@example.com or call 785-532-4070.
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