Introduction to Flour Milling: Online Course

Date of publication : 9/30/2011
Source : Kansas State University

The International Grains Program is excited to announce its first online flour milling short course.

The Introduction to Flour Milling online course will be delivered over a six-week period from October 31, 2011 to December 9, 2011.

The Flour Milling course, which is conducted by IGP, will consist of 12 hour-long prerecorded lectures presented by Mark Fowler, IGP's associate director and technical milling specialist and his co-instructor Chris Miller, KSU-Buhler instructor of milling. This course will be delivered via Kansas State University's online learning platform, K-State Pro. Brandi Miller, IGP's distance education program coordinator, will facilitate the technological aspects of the course.

According to Fowler, "Lecture content-wise, the online course is comparable to our introductory milling courses. This course was specifically designed to open doors for those international professionals who don't have the time or resources to travel for an on-campus course."

Each participant who completes the course will receive one Continuing Education Unit (CEU) from Kansas State University.Course Dates:
Oct.31 - Dec. 9, 2011

Who Would Benefit: Anyone interested in the wheat industry and learning the basics of the milling processes and mill investment decisions, including state extension agents, educators, commissions and board members, mill owners and managers. Both U.S. and international participants welcome.

Topics: Complete overview of the flour milling process. From wheat class and type selection to cleaning, conditioning and processing. Discussions include measuring mill performance and quality assurance testing practices.

Mark Fowler, IGP associate director and technical milling specialist
Chris Miller, Kansas State University instructor of milling science and management

Registration information can be found on our website:


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