The Northern Crops Institute is sponsoring a “Flaxseed: Adding Functional Food Value” short course, scheduled for April 28-30.

The short course is designed for senior administrative professionals, research and development managers, food product development scientists, quality control managers and purchasing agents. The course highlights nutritional benefits of flaxseed, flaxseed quality, milling, shelf life stability and utilization of milled flaxseed in bread pasta, extruded snack and dairy products.

The faculty includes NDSU’s Clifford Hall III, James Hammond, Frank Manthey, and Charlene Wolf-Hall and the institute’s Thunyaporn Jeradechachai, Rilie Morgan, Brian Sorenson and Mehmet Tulbek.

Tuition is $750 and the registration deadline is April 7. Cancellations received after April 7 will be assessed a 10 percent service fee.

More information and registration forms are available at www.northern-crops.com/scourses/scflax/09flaxsc.pdf or by calling 1-7736.