NCI to Hold Course on Pulse Ingredients and Product Development

The course will cover all aspects of dry bean, pea, and lentil utilization from health benefits, processing, pulse snack trends, sustainability, and flavor profile. Presentations will include various dry bean industry and academia experts with a view to teach food industry specialists from around the world how to develop new products using pulses and to share information on product launches. This event is totally separate from the work of USDBC but overlaps with the focus of our own program in the area of bean innovation. We were asked to provide input on the curriculum, and we are sharing this opportunity with our global offices who can determine if it makes sense for the buyers and food industry specialists in their respective countries/regions.

For more information: https://www.northern-crops.com/training-courses