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Pulse Quality and Utilization
Oct 20 - 22, 2009
Northern Crops Institute
Fargo, ND USA

p. 701 231 7736
f. 701 231 7235
nci@ndsu.edu
http://www.northern-crops.com

This course highlights pulse breeding, nutritional benefits of pulses, sourcing pulses, pulse quality evaluation, milling of pulses, utilization of pulses in food systems (bread, pasta, soup, extruded snacks and canned products). Lectures are supplemented by hands-on experience in NCI’s grain grading, analytical, baking and processing laboratories.