The course will bring in experts from the industry’s equipment manufacturers and suppliers to teach various parts of the course. These companies include: Brabender, Charm, Chopin, Foss, and Perten. Experts from Kansas State University, AIB International and USDA also will assist with teaching portions of the course.
Course topics include: Farinograph; Extensograph; Amylograph; AlveoLab; SRC; RVA; falling number; NIR; manual ash; starch damage; PH//TTA; Glutomatic; LECO protein; Rheo F4; DoughLAB; DON/Mycotoxin; GlutoPeak; crumb and spread; baking systems and browning reactions; moisture and blending calculations
Cost of the course is $900 for IAOM members and $975 for non-members.
Registration information can be found here.