Kansas State University’s IGP Institute, Manhattan, KS, is hosting a specialized five-week, online course highlighting the quality control and quality assurance aspects of the flour milling process. The course is geared toward operative millers and quality assurance personnel, but would also be helpful for plant personnel at any level of experience in all parts of the milling process. It will be held Nov. 10-Dec. 12.
“The goal of Quality Control/Quality Assurance in Flour Milling offering is to enhance the knowledge and skills of all those involved in the milling process,” says Mark Fowler, IGP associate director and outreach specialist. To accomplish this, he will co-instruct the course with Rebecca Miller, research assistant professor and director of wheat quality.
Fowler has expertise in technical flour milling, plant operations management and food and employee safety programs from his time in the industry and classroom. His lessons for this course focus on the impact of the milling principles on flour quality, sampling procedures and process control.
Miller has a diverse background of knowledge in the areas of wheat and flour quality and baking and cereal chemistry. Topics she will cover include a review of wheat classes and uses, flour quality characteristics analysis, mixing property analysis, dough analysis and flour additives.
Along with gaining valuable knowledge, course participants will also receive one continuing education credit upon the competition of this training. That credit can be applied toward the Grain Processing and Management credential offered in partnership through the IGP Institute and Grain Elevator and Processing Society (GEAPS). To learn more about the credential program please visit the GEAPS website at www.geaps.com.
To register for the course, go to www.igpevents.grains.ksu.edu. To learn about other training opportunities at IGP, visit www.grains.ksu.edu/igp.