The Wheat Marketing Center Technical Team offers hands-on short courses to help train industry professionals on developing better understanding, uses and processes for wheat and wheat use in end products.
Bakery Product Development Short Course
The course is designed to provide you with a better understanding of formulation, processing technology, evaluation techniques, and the functionality of food ingredients in sponge cakes, pan breads, steam-buns, and hamburger buns. 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 Bakery Product Development Course Schedule
- Welcome & Introductions
- Lecture: U.S. wheat classes and flour quality characteristics for bakery products
- Lab Workshops including production, testing, sensory evaluations, and optimization
- Market survey
- Report presentation
- Certificate presentation
Noodle Development Short Course
The course uses WMC’s pilot-scale noodle line to provide you with a better understanding of noodle formulation, processing technology, evaluation techniques, and the functionality of food ingredients in Asian noodle applications. This course is designed for flour millers, noodle manufacturers, quality control/quality assurance managers and technologists, technical services, ingredient suppliers, and scientists.
General 5-Day Noodle Development Course Schedule
- Welcome & Introductions
- Lecture: U.S. wheat classes and flour quality characteristics for noodles
- Lab Workshops including production, testing, sensory evaluations, and optimization
- Market survey
- Report presentation
- Certificate presentation
Soft Wheat Short Course
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 Soft Wheat 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
End Products Collaborative Short Course
The course is designed to provide you with a better understanding of formulation, processing technology, evaluation techniques, and the functionality of various baked, pre-mix and frozen dough 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 End Products Collaborative Course Schedule
- Welcome & Introductions
- Lecture: U.S. wheat classes and flour quality characteristics
- Lecture: Frozen dough production and considerations
- Lecture: Whole wheat flour milling
- Lecture: Pre-mix basics and applications
- Lab Workshops including production, testing, sensory evaluations, and optimization
- Market survey
- Report presentation
- Certificate presentation
Meet the WMC Technical Team
Upcoming Short Course Events
June 2026 Event Details TBD