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 date to be announced

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

Download full Course brochure for more info.

The course fees are $1,200 per person.
Wheat Marketing Center will refund course fees
if you are unable to attend
and cancel prior to the start of course.
Please contact Wheat Marketing Center
for refund information.



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