Kansas
State University Resident Milling Program
Starting in 2009, Kansas State University’s Grain
Science & Industry department and the International
Grains Program (IGP) will work with the International Association
of Operative Millers (IAOM) to offer eight, weeklong courses
in Manhattan. The first modules are listed below. Two of
the courses will be offered each quarter during back-to-back
weeks. The courses will be conducted on the campus of Kansas
State University in Manhattan, Kansas.
These new courses will replace IAOM's traditional summer
short courses (Introduction to Flour Milling and Advanced
Flour Milling) and IGP's Annual Flour Milling Short Course.
Registration fee: $1,900 for IAOM members
and $2,100 for non-members – for each of the weeklong
courses.
Registration information: To register
or to learn more information about these courses, you can
click on this link to visit the IAOM
Website .
Hotel
information and other costs:
Clarion - Manhattan, Kansas
530 Richards Dr.
Manhattan, KS 66502
Phone: (785)539-5311
Fax: (785) 539-8368
$65.00 plus Tax per night
Meals
and laundry: about $32.00 per day.
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- 2009
Course Descriptions
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MODULE 1-Introduction to Flour Milling
• Overview of the US Milling Industry
• Wheat Production, Supply and Demand
• Fundamentals of Grain Logistics
• Overview of the general milling process and major
milling components
• Principles of mill flow sheets
• Milling math (Extraction, Tempering and Blending)
MODULE 2- Managing Mill Performance
The Economics of Milling
• Least Cost Blends
• Extraction
• Shrinkage
• Moisture gain and loss
• Using additives to improve flour performance
Capital investments and ROI
Production reports and plant communications
Energy and Utility Management
MODULE 3- Quality Control/Quality Assurance
• General knowledge of the evaluation of physical
and functional properties of wheat and flour
• The relationship of wheat varieties and the wheat
breeding to quality
• Understanding of wheat and flour specifications
for millers and bakers
• Sampling and product traceability
• Flour treatments, receiving and quality control
MODULE 4 - Mill Safety and Sanitation
• General knowledge of good manufacturing practices
• Principles of a HACCP program
• Preparing for a sanitation audit
• Understanding of employee safety and food safety
practices
• Establishment of pest control and fumigation programs
MODULE 5- Mill Processes I: Wheat Intake and the
Cleaning House
• How to manage wheat purchasing and inventory
• Expectation of a wheat contract
• Understanding of wheat grading
• Requirements of wheat receiving, binning and blending
• Principles of wheat cleaning and tempering
• Understanding on the importance of wheat quality
and preparation to the milling process
MODULE 6- Mill Processes II: Grinding and Separation
• In depth understanding of mill flow sheets and design
• Mill balance and product distribution
• Adjustment and maintenance of roll stands
• Sifting and Sifter Maintenance
• The Purification System
MODULE 7- Materials Handling
• Wheat, Flour and Feed handling
• Bulk Storage
• Flour Blending
• Packing and Warehousing
• Air Handling
• Mechanical Conveying
MODULE 8- Maintenance: Power Transmission and Automation
• Preventative Maintenance Practices
• Tracking maintenance costs
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