The Science of Gluten-Free Baking Short Course
Tuesday, August 07, 2012 - Thursday, August 09, 2012
Northern Crops Institute, Fargo, North Dakota
Registration Deadline is July 17, 2012.
Please note: NCI is not a dedicated gluten-free facility.
Introduction
The Science of Gluten-Free Baking Short Course provides participants with fundamental scientific knowledge of gluten-free baking. This course emphasizes the ingredients and techniques that are necessary to produce gluten-free baked products.
Highlights
Hands-on baking experience in laboratory
Fundamental gluten-free baking techniques
Importance of each ingredient and how it affects gluten-free baked products.
How to formulate and troubleshoot gluten-free baking.
Why Should You Attend?
Participants will gain knowledge in the overview of the gluten-free industry; functionality, availability, and nutrition of gluten-free ingredients; and requirements to be a gluten-free facility. Participants will have hands-on experiences in producing gluten-free baked goods and conducting baking tests on various ingredients.
Who Should Attend?
Research and Development Scientists
Quality Assurance Personnel
Technical Service Personnel
Anyone dealing with gluten-free products
Program Schedule:
• Tuesday, August 7
Overview of gluten-free industry
Gluten-free labeling and regulation
Illness associated with gluten
Gluten-free ingredient functionality, Part I
Baking Lab
• Wednesday, August 8
Gluten-free ingredient functionality, Part II
Gluten-free baking of cakes, cookies, and other products.
Gluten-free baking of breads
Gluten-free bread baking Lab
• Thursday, August 9
Troubleshooting gluten-free baked products
What it takes to be gluten-free facility
Sensory evaluation of gluten-free products
Nutrition of gluten-free ingredients
IMPORTANT NOTE: Enroll early. All courses are contingent upon sufficient enrollment numbers. Do not make travel reservations until NCI confirms that course will be offered.
TO REGISTER:
IMPORTANT NOTE: Enroll early. All courses are contingent upon sufficient enrollment numbers. Do not make travel reservations until NCI confirms that course will be offered.
Registration Fee: $750. Payment in full is due one week before the start of the course. Registration deadline is July 17, 2012. For your course fee, you will also receive a CD-ROM containing materials from lectures and laboratory demonstrations, and refreshments during scheduled breaks. Hotel rooms and other meals are not included in tuition. Cancellations received after July 17, 2012 will be assessed a 10% service fee.
Contact Information:
701-231-7736
nci@ndsu.edu
http://www.northern-crops.com/
See all events »
Registration Deadline is July 17, 2012.
Please note: NCI is not a dedicated gluten-free facility.
Introduction
The Science of Gluten-Free Baking Short Course provides participants with fundamental scientific knowledge of gluten-free baking. This course emphasizes the ingredients and techniques that are necessary to produce gluten-free baked products.
Highlights
Hands-on baking experience in laboratory
Fundamental gluten-free baking techniques
Importance of each ingredient and how it affects gluten-free baked products.
How to formulate and troubleshoot gluten-free baking.
Why Should You Attend?
Participants will gain knowledge in the overview of the gluten-free industry; functionality, availability, and nutrition of gluten-free ingredients; and requirements to be a gluten-free facility. Participants will have hands-on experiences in producing gluten-free baked goods and conducting baking tests on various ingredients.
Who Should Attend?
Research and Development Scientists
Quality Assurance Personnel
Technical Service Personnel
Anyone dealing with gluten-free products
Program Schedule:
• Tuesday, August 7
Overview of gluten-free industry
Gluten-free labeling and regulation
Illness associated with gluten
Gluten-free ingredient functionality, Part I
Baking Lab
• Wednesday, August 8
Gluten-free ingredient functionality, Part II
Gluten-free baking of cakes, cookies, and other products.
Gluten-free baking of breads
Gluten-free bread baking Lab
• Thursday, August 9
Troubleshooting gluten-free baked products
What it takes to be gluten-free facility
Sensory evaluation of gluten-free products
Nutrition of gluten-free ingredients
IMPORTANT NOTE: Enroll early. All courses are contingent upon sufficient enrollment numbers. Do not make travel reservations until NCI confirms that course will be offered.
TO REGISTER:
IMPORTANT NOTE: Enroll early. All courses are contingent upon sufficient enrollment numbers. Do not make travel reservations until NCI confirms that course will be offered.
Registration Fee: $750. Payment in full is due one week before the start of the course. Registration deadline is July 17, 2012. For your course fee, you will also receive a CD-ROM containing materials from lectures and laboratory demonstrations, and refreshments during scheduled breaks. Hotel rooms and other meals are not included in tuition. Cancellations received after July 17, 2012 will be assessed a 10% service fee.
Contact Information:
701-231-7736
nci@ndsu.edu
http://www.northern-crops.com/
What's New
Welcome to our website! The first time you visit our site, take a moment to set up your own password! Follow the register link above.
Remember! For non-members attending webinars, you can now purchase access to slides, handouts and CPEU documentation. Check each webinar listing on the event calendar for details.
Remember to renew your Academy and FCP dues by May 31st!
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CALENDAR
- May 30Book Club Discussion: Consider the Fork
- Jun 21FCP Webinar:
- Oct 19FNCE 2013
- Oct 18FNCE 2014
- Oct 03FNCE 2015
- See all events
