The IAOM-KSU Flour and Dough Analysis training course will be offered on September 1-3, 2020 at the International Grains Program Institute (IGP) Conference Center at Kansas State University (1980 Kimball Ave, Manhattan, KS 66506).
A full schedule of topics is planned to educate professionals on flour and dough testing practices and methods and correct interpretation and understanding of the results.
The IAOM-KSU Flour and Dough Analysis 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 will also 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
(includes tuition, materials, lunches)
IAOM Members - $975
Non-Members - $1050
• To register for the course online with a credit card, click here: IAOM Online Store. You will need to log in (or create a New Visitor Registration) with your e-mail address and password. If you have forgotten your password, please click on "Forgot Your Password" and follow the prompts. Or you can call and provide your payment information at that time.
• To register using the IAOM365 app on your phone, select the registration icon. That will open the Online Store where you can register for this event.
• To register with a check or wire transfer payment, please fill out and submit the on-line form at http://www.iaom.info/online-course-enrollment-form/
Hotel reservations should be made at the:
1980 Kimball Ave.
Manhattan, KS 66502
There is a block of rooms available at a special IGP rate of $95 (+ taxes) per night. This rate includes breakfast, Wi-Fi and parking on-site.
Please call the hotel directly to make reservations, and request the IGP rate for the Flour & Dough Analysis Course.
This rate is only available until August 7, 2020. After August 7, rooms and pricing are subject to availability.
Hope to see you there!