IGP's Flour Milling Short Course provides a detailed study of the major principles of modern flour milling and management. Recent advances in flour-milling technology are also covered.

Course topics: U.S. wheat production; the U.S. flour milling industry; grain storage, grading, cleaning and testing; moisture testing and conditioning; grain handling equipment; principles of milling; experimental milling; flowsheets; sieves and sifters; mill-quality control; air use in milling; packaging and scales in flour mills; mill engineering; flour mill maintenance; mill safety; and dust explosions. The course also provides participants with hands-on experience in K-State's pilot flour mill, experimental milling laboratory, physical-dough testing laboratory and bakery.

The course also includes tours of industry facilities. Tour sites include grain elevators, flour mills and other appropriate facilities. Who should attend: Operative millers, mill managers, mill owners, and government officials responsible for flour milling operations. Sales, marketing and financial managers will also benefit by attending this course.