Kansas State University’s (KSU) Department of Grain Science and Industry again in 2026 is partnering with the International Association of Operative Millers (IAOM) and Bühler to offer a range of courses covering flour milling, grain processing and baking. Courses are held in-person at the IGP Institute building in Manhattan, Kan.
Flour Milling and Grain Processing
Courses in this curriculum cover aspects of managing the flour milling process from grain selection to finished products. Courses will explore many areas including: technical milling, mill management practices, quality control, food safety, flowsheet design, process automation and controls, process efficiencies, hard and soft wheat milling, maintenance and much more.
Courses available in 2026 include:
IAOM Basic Electrical Training at Cowley College – March 17-19, Cowley College, Arkansas City, Kan.
Packaging Training Course – May 26-29, Engelskirchen, Germany.
Bühler-KSU Executive Milling (Spanish) – August 10-14, IGP Institute, KSU.
Bühler-KSU Executive Milling – August 17-21, IGP Institute, KSU.
IGP-KSU-IAOM Introduction to Flour Milling – August 24-28 and again September 14-18, IGP Institute, KSU.
IAOM-KSU Flour and Dough Analysis – September 1-3, IGP Institute Conference Center.
IAOM-KSU Basic Milling Principles – September 21-25, IGP Institute, KSU.
IAOM-KSU Advanced Milling Principles – September 28-October 2, IGP Institute, KSU.
Bühler-KSU Flowsheet Technology – November 9-13, IGP Institute, KSU.
Bühler-KSU-IAOM Dry Corn Milling Course – November 16-20, Food Application Center, Bühler, Inc.
Baking
Courses in this curriculum area cover aspects of commercial baking techniques from ingredient functionality to finished products. Courses provide relevant content for employees of cereal food manufacturers, food ingredient manufacturing facilities, research and development laboratories and commercial bakeries.
Participants receive hands-on training as well as classroom lectures from Bakery Science and Management faculty within the Department of Grain and Food Science.
KSU facilities include a modern pilot-scale bakery and various analytical labs for testing ingredients, dough and finished products.
Courses available in 2026 include:
IGP-KSU Practical Flour and Dough Testing – May 18-22.
IGP-KSU Baking Basics: Breads, Cakes and Cookies – May 27-29.
IGP-KSU Advanced Baking Training: Breads – June 1-5.
IGP-KSU Cookie and Cake Troubleshooting – June 8-9.
For more information on all courses, including online registration, go to www.grains.kstate.edu/igp/on-site-training.
About KSU’s IGP Institute
For more than 35 years, the IGP Institute has established a worldwide reputation as a center of excellence for international programs related to flour milling and grain processing, feed manufacturing and grain management, grain marketing and risk management focused on corn, grain sorghum, soybeans and wheat.
The IGP Institute Conference Center is located in the Grain Science and Industry complex. Other facilities include the Bioprocessing and Industrial Value-Added Program building, Hal Ross Flour Mill and O.H. Kruse Feed Technology Innovation Center