For additional Course info - please contact Dr. Gary Hou


Noodle manufacturers

Flour millers

Ingredient suppliers

Researchers & scientists

Designed to provide you with a better understanding of noodle formulation, processing technology, evaluation techniques, and the functionality of food ingredients in Asian noodle applications.

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

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


Asian Noodle Technology
and Ingredient Application

A hands-on course in improving noodle quality by optimizing flour and functional ingredients.

Next course: June 6-8, 2017
Portland, Oregon

Please contact Dr. Gary Hou
( for details.

Download full Course brochure for more info.

Download Registration Form and Schedule.

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



Use WMC’s pilot-scale noodle line to manufacture:
- Yakisoba noodles
- Parboiled wet noodles
- White salted noodles
- Instant fried ramen noodles
- Wonton wraps

Rate the process performance of noodles made from different types of flours and functional ingredients

Evaluate finished product attributes for texture, color, and cooking quality

Understand the effects of flour and functional ingredients on noodle quality

Experiment with new healthy noodle products, such as:
- Whole wheat noodles
- High fiber noodles

Portland, Oregon - image ©Bruce Forster

For more information:
1200 N.W. Naito Parkway, Suite 230
Portland, OR 97209-2800
Phone: (503) 295-0823 Fax: (503) 295-2735