Northern Crops Institute will offer the Science of Gluten-Free Baking course Aug. 7-9 at the institute. The course will provide participants with fundamental knowledge of gluten-free baking, with emphasis on the ingredients and techniques that are necessary to produce gluten-free baked products.

Course highlights include understanding the importance of each ingredient in gluten-free products, the scientific interactions in gluten-free baked products, and how to formulate and troubleshoot gluten-free baking.

Lectures will include an overview of the gluten-free industry; functionality, availability and nutrition of gluten-free ingredients; gluten-free labeling and regulation; illness associated with gluten; sensory evaluation of gluten-free products; and requirements to be a gluten-free facility. Participants also will gain hands-on baking experience by producing gluten-free baked goods and conducting baking tests on various ingredients. 

The course is designed for research and development scientists, quality assurance personnel, technical service personnel and anyone dealing with gluten-free products. 

Northern Crops Institute is not a dedicated gluten-free facility.

The course registration fee is $750. Special rates are available to groups of three or more from the same company. Hotel rooms and meals are not included in tuition. Cancellations received after July 17 will be assessed a 10 percent service fee.

For more information and to register, visit www.northern-crops.com and follow the educational courses link or call 231-7736. The registration deadline is July 17.