THIS COURSE IS FOR: Noodle manufacturers Flour millers Ingredient suppliers Researchers & scientists Designed to provide you with a better understanding of noodle formulation, processing technology, and evaluation techniques. Course Director: Dr. Gary Hou Technical Manager and Asian Foods Specialist Dr. Hou is an internationally recognized expert in the noodle industry

PRESENTS: Asian Noodle Technology A hands-on course to improve noodle value 22–25 July 2008 Portland, Oregon Download full Short Course brochure to read more.

COURSE INCLUDES: Noodle types, formulation, processing, and quality evaluation Wheat and flour specifications Hands-on pilot-scale production of: • Yakisoba noodles • Parboiled wet noodles • White salted noodles • Instant fried ramen noodles • Egg noodles Functional ingredients in noodle production Summary and discussion Portland, Oregon - image ©Bruce Forster For more information: WHEAT MARKETING CENTER1200 N.W. Naito Parkway, Suite 230 Portland, OR 97209-2800 Phone: (503) 295-0823 Fax: (503) 295-2735 Email: ghou@wmcinc.org

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