Asian Noodles 2018-01-31T22:28:28+00:00

Asian Noodles



WMC Technical Courses

Asian Noodle Technology and Ingredient Application Short Course

Designed for: Flour millers, Noodle manufacturers, quality control/quality assurance managers and technologists, technical services, ingredient suppliers, scientists

This is a hands-on course is taught by Dr. Gary Hou, editor of “Asian Noodles: Science, Technology and Processing”. The course uses WMC’s pilot-scale noodle line to provide you with a better understanding of noodle formulation, processing technology, evaluation techniques, and the functionality of food ingredients in Asian noodle applications.

2018 Course – May 22 – May 24 

Click here for schedule and lodging information

Space is limited to 12 – please register early!

Course fee: $1,250 per person

Book: Asian Noodles: Science, Technology, and Processing is available in U.S. for $145 at WMC

Click here to register