Jayne Bock, PhD

Technical Director

Andrew Mense

Food Scientist

Liman Liu

Operations Manager

Course Description

The Soft Wheat Short Course is a hands-on course instructed by the Wheat Marketing Center Technical Team. This is a comprehensive technical course that combines lectures with hands-on lab workshops on a custom designed, one of a kind pilot-scale cracker & cookie line. The course will provide understanding in flour and ingredient functionality, and processing technology of various cookie and cracker products.

This course is designed for flour millers, commercial bakers, quality control/quality assurance managers and technologists, technical services, ingredient suppliers, and scientists.

General 5-Day Course Schedule

  • Welcome & Introductions
  • Lectures:
    • Soft Red Winter & Soft White Wheat Classes
    • Soft Wheat Milling Considerations
    • Flour Quality Considerations for Cracker Manufacturing
    • Flour Quality Considerations for Cookie Manufacturing
    • Flour Quality Considerations for Cake Manufacturing
  • Lab Workshops including production, testing, sensory evaluations, and optimization
  • Market survey
  • Report presentation
  • Certificate presentation

Presentations/Course Materials

  • July 11-15, 2022 Course Materials (access with password–expired 9/15/22)