KSU to Offer Milling Principles Distance Course
KSU will offer a five-week Overview of Milling Principles
distance education course.
MANHATTAN, Kan. – Kansas State University’s International Grains Program will offer a new five-week distance education course that will highlight the overview of milling principles. This course will be active from Jan. 13 – Feb. 21, 2014.
“At Kansas State and IGP, we recognize the need to expand our training programs to include more online courses,” says Mark Fowler, IGP associate director and milling instructor. “This course focuses on the basic principles of milling and introductory information on the steps of the milling process.”
Topics to be covered in the course include wheat classes, uses, basic wheat chemistry, calculating flour extraction to maximize mill profitability, impact of grade and quality characteristics on flour extraction, introduction to the principles behind wheat cleaning, conditioning and blending, roller mills, basic principles of sifting, basic principles of purification, overview of gradual reduction process, and flour quality and functionality.
This non-credit five-week professional development course grants one continuing education unit upon completion. This course is designed to stand alone or be a part of the new KSU Milling Specialist credential.
“With the expansion of IGP’s distance education courses, a new opportunity has arisen for individuals to advance their careers in a way that is more suitable to their lifestyles,” says Brandi Miller, distance education coordinator for IGP.
No prior milling experience is required for this course. This course is designed for anyone who would benefit from a greater understanding of the milling process, but specifically targeting new mill employees, HR staff, grain and ingredient procurement managers, feed and flour sales representatives, warehousing and QA personnel.
This is one example of the trainings offered by IGP. In addition, IGP faculty also lead courses in flour milling and grain processing, grain marketing and risk management, and feed manufacturing and grain management. To learn more about IGP, visit the website at www.grains.ksu.edu/igp. To register for this course, visit www.igpevents.grains.ksu.edu.
Story by: Briana Jacobus For More Information Contact: Lisa Moser
IGP Communications Intern IGP Marketing and Communications Coordinator
briana0@ksu.edu 785-477-4837; lmoser@ksu.edu
1980 Kimball Avenue 102 IGP Conference Center | Manhattan, KS 66506-7000
Tel. 785-532-4070 | Fax 785-532-6080 | www.grains.k-state.edu/igp | igp@ksu.edu