This week, the Wheat Marketing Center (WMC) hosts the Korea Noodle Flour Development Short Course, bringing together industry and academic professionals from South Korea for hands-on technical training focused on U.S. wheat performance in noodle applications.
Throughout the workshop, participants work directly with WMC technical staff to evaluate flour blends, conduct noodle testing, and explore U.S. wheat versatility for Korean-style instant noodle production. The program combines classroom instruction, laboratory activities, product evaluations, and technical discussions designed to build a deeper understanding of wheat functionality and quality characteristics.
Programs like this strengthen relationships between U.S. wheat producers and international customers while demonstrating the value of science-based technical support. We are grateful to U.S. Wheat Associates for their ongoing partnership in coordinating and sponsoring these educational workshops!
