IGP Quality Control/Quality Assurance in Flour Milling Course
Course objectives: This course focuses on the quality control and quality assurance fundamentals of flour milling, including the principles of the milling process, flour analysis, sampling and additives. The goals of Quality Control/Quality Assurance in Flour Milling are to enhance the knowledge and skills of all those involved in the milling process. This 5-week professional development non-credit course grants one continuing education unit (CEU) upon completion.
Course topics: review of wheat classes & uses, overview of milling process and its impact on quality, flour quality characteristics analysis, mixing property analysis, dough analysis, sampling and online analysis, statistical process control, process adjustments, and flour additives.
Required skill level: No milling experience required, but at least one year experience in milling operations or mill related support such as grain storage or quality control is recommended.
Who needs this course: This course is designed for operative staff in the flour mill. Primarily new mill employees, millers and mill engineers. Anyone in a supporting role to the grain milling operation would benefit from this training including laboratory staff, HR and accounting personnel, grain procurement and sales representatives.
Mark Fowler, IGP Associate Director and Outreach Specialist; Areas of Specialization: Technical flour milling, plant operations management including quality control/quality assurance, food and employee safety programs.
Dr. Rebecca Miller, Research Assistant Professor, Director of Wheat Quality Lab; Areas of Specialization: Wheat and flour quality, baking and cereal chemistry.
Course Fees: Full payment is due on registration. Full refund is available up to one week prior to the start of the course.