For additional Course info - please contact Dr. Gary Hou
 

THIS COURSE IS FOR:

Noodle manufacturers

Flour millers

Ingredient suppliers

Researchers & scientists

Product developers


Provides you with advanced knowledge and techniques to improve noodle production and quality

Course Director:
Dr. Gary Hou
Technical Director
and Asian Foods Specialist

Dr. Hou is an internationally recognized
expert in the noodle industry


PRESENTS:

Advanced Asian Noodle Technology Course

Next course: June 6-10, 2016

Please contact Dr. Gary Hou
(ghou@wmcinc.org) for details.

Download full Course brochure for more info.

Download Registration Form and Schedule.

The course fees are $1,500 per person.
Participants cancelling a course 30 days prior to the first day of the course will receive a full refund minus a $50 service fee. If the participant cancels between 30 days prior to one week prior, they will receive a 50% refund. If they drop one week prior
or less, no refund will be given. Someone else
from the same company may be
substituted at any point.



Pay with Visa, MasterCard, or Discover
OR


 

PARTICIPANTS WILL LEARN:

Ingredient functionality of resistant
starch phosphates, and hydrocolloids in
Asian noodle production

Noodle storage and packaging materials

New product development concepts and approach and developing a
ready-to-eat noodle product

Sensory evaluation techniques

Noodle plant quality control and HACCP programs

Noodle seasoning flavors


Portland, Oregon - image ©Bruce Forster

For more information:
WHEAT MARKETING CENTER
1200 N.W. Naito Parkway, Suite 230
Portland, OR 97209-2800
Phone: (503) 295-0823 Fax: (503) 295-2735
Email: ghou@wmcinc.org