{"id":7788,"date":"2023-07-20T09:30:00","date_gmt":"2023-07-20T07:30:00","guid":{"rendered":"https:\/\/www.ai-lati.com\/?p=7788"},"modified":"2025-07-02T08:31:18","modified_gmt":"2025-07-02T06:31:18","slug":"the-iaom-ocrim-training-is-back","status":"publish","type":"ailati","link":"https:\/\/www.ocrim.com\/en\/ailati\/the-iaom-ocrim-training-is-back\/","title":{"rendered":"THE IAOM-OCRIM TRAINING IS BACK<\/strong>"},"content":{"rendered":"\n

Anyone who has already attended the training courses of the International Association of Operative Millers<\/strong> (IAOM) in collaboration with the Ocrim Milling Technology School<\/strong> knows that they represent a unique and highly valuable opportunity.<\/strong> The courses, held by Professor Jeff Gwirtz<\/em><\/strong> (JAG Services Inc.) offer the advantage of applying the theoretical teachings directly in the field<\/strong>, in the laboratory and in Milling Hub equipped with a 150-tpd durum wheat mill in Cremona.<\/p>\n

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2012 \u2013 Alberto Antolini -OCRIM CEO- and Melinda Ferris, IAOM CEO, signed the partnership agreement.<\/figcaption><\/figure>\n<\/div>\n

The collaboration with IAOM, which dates to 2012, is widely tested and the success achieved by the participation and satisfaction of students from all over the world<\/strong> confirms the quality of our training method. The excellent combination of a long experience and cutting-edge technical knowledge allow participants to operate immediately with right skills and to be able to solve<\/strong> the most crucial moments in the management of a plant. <\/p>\n\n

We have been organized two courses<\/a> for the month of October intended for employees, supervisors, and managers directly involved with milling plant operations to produce semolina and flour. Registration closes for both classes on August 31st.<\/strong><\/p>\n\n

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  1. \n \n 1. Introduction to Milling: Semolina and Flour Production (October 16-20)<\/em>\n <\/strong>\n <\/li>\n<\/ol>\n\n

    This session mainly deals with topics relating to the wheat chemical-biological properties and how their processing affects the quality of semolina and flour for basic pasta and bakery production.<\/p>\n\n

    2. 2. Milling Analysis and Control: Semolina and Flour Production (October 23-27).<\/em><\/strong><\/p>\n\n

    Participants will be involved in all phases of the grinding process, both from a technical and economic point of view. Special emphasis will be put on problem-solving strategies.<\/p>\n\n

    The registration fee includes tuition, lab fees, books and materials, transportation, and lunch on class days.<\/p>\n\n

    More information and registration is available at www.iaom.org\/online-course-enrollment-form<\/a><\/p>\n\n

    <\/p>\n","protected":false},"excerpt":{"rendered":"

    Anyone who has already attended the training courses of the International Association of Operative Millers (IAOM) in collaboration with the…<\/p>\n","protected":false},"author":8,"featured_media":7779,"template":"","ailati_category":[2398],"class_list":["post-7788","ailati","type-ailati","status-publish","has-post-thumbnail","hentry","ailati_category-ocrimade-worldwide"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.ocrim.com\/en\/wp-json\/wp\/v2\/ailati\/7788","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ocrim.com\/en\/wp-json\/wp\/v2\/ailati"}],"about":[{"href":"https:\/\/www.ocrim.com\/en\/wp-json\/wp\/v2\/types\/ailati"}],"author":[{"embeddable":true,"href":"https:\/\/www.ocrim.com\/en\/wp-json\/wp\/v2\/users\/8"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.ocrim.com\/en\/wp-json\/wp\/v2\/media\/7779"}],"wp:attachment":[{"href":"https:\/\/www.ocrim.com\/en\/wp-json\/wp\/v2\/media?parent=7788"}],"wp:term":[{"taxonomy":"ailati_category","embeddable":true,"href":"https:\/\/www.ocrim.com\/en\/wp-json\/wp\/v2\/ailati_category?post=7788"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}