# Event Details

- **Event Name**: Understanding Gluten-Free Flour Characterization (MN)
- **Event Start and End Date**: Mon, 09 Nov, 2026 at 09:00 am – Tue, 10 Nov, 2026 at 04:30 pm (-06:00)
- **Event Description**: From Functional Properties to ProcessingAbout this EventJoin us for this gluten-free flour workshop designed to provide both industrial professionals and academic researchers with the essential knowledge and hands-on experience needed to characterize and process gluten-free systems. Understanding the functional behavior of gluten-free flours is critical for optimizing formulation, processing performance, and final product quality. This workshop combines technical lectures with practical application using key analytical techniques and instrumentation.Participants will explore the use of the FarinoGraph to measure water absorption and dough consistency in gluten-free formulations, helping to break conventional paradigms and improve product development strategies. Additional characterization methods will include particle size and shape distribution, tap density, and gelatinization properties, providing a comprehensive understanding of material behavior. A dedicated extrusion session will connect raw material properties to finished snack products through hands-on processing.Key takeaways:Fundamentals of gluten-free flour functionality, including water absorption and dough consistencyTechniques for evaluating particle size distribution, shape, and densityUnderstanding gelatinization behavior and its impact on processingHands-on experience using the FarinoGraph and complementary analytical methodsPractical extrusion session to translate material properties into finished product performanceStrategies to streamline research and development, optimize production processes, and ensure quality control of raw materialsWorkshop format:This workshop will be delivered live through a combination of technical lectures and hands-on instrument training led by Anton Paar application specialists. A dedicated afternoon session will focus on extrusion and snack production. Lunch and coffee breaks will be provided.
- **Event URL**: https://allevents.in/st-paul/understanding-gluten-free-flour-characterization-mn/100001992661744920
- **Event Categories**: workshops
- **Interested Audience**: 
  - total_interested_count: 0
- **Event Highlights**: 
  - Duration: 7 hours 30 minutes
  - Location: University of Minnesota
  - Languages: English

## Ticket Details

- **Ticket Price Range**: min: 215.26, max: 215.26, currency: USD

## Event venue details

- **city**: St. Paul
- **state**: MN
- **country**: United States
- **location**: University of Minnesota
- **lat**: 44.9813937
- **long**: -93.1848536
- **full address**: University of Minnesota, 1334 Eckles Ave, St. Paul, United States

## Event gallery

- **Alt text**: Understanding Gluten-Free Flour Characterization (MN)
  - **Image URL**: https://cdn-az.allevents.in/events8/banners/19c8bc3b48bf12e1e487d1a3b249f0a0f7211a34d7100be0f130359b05e31ada-rimg-w1200-h800-dce8ebf4-gmir.jpg?v=1782698948

## FAQs

- **Q**: When and where is Understanding Gluten-Free Flour Characterization (MN) being held?
  - **A:** Understanding Gluten-Free Flour Characterization (MN) takes place on Mon, 09 Nov, 2026 at 09:00 am to Tue, 10 Nov, 2026 at 04:30 pm at University of Minnesota, 1334 Eckles Ave, St. Paul, United States.
- **Q**: Who is organizing Understanding Gluten-Free Flour Characterization (MN)?
  - **A:** Understanding Gluten-Free Flour Characterization (MN) is organized by Anton Paar USA.
- **Q**: Who is this event for? Is it right for me?
  - **A:** Understanding Gluten-Free Flour Characterization (MN) is ideal for curious learners, students, and skill-builders looking to gain hands-on knowledge and practical expertise in a focused, interactive setting. Whether you're a first-time attendee or a longtime enthusiast in St. Paul, this event is thoughtfully curated to deliver a standout experience worth every moment. If Understanding Gluten-Free Flour Characterization (MN) sounds like your kind of event, don't wait - spots fill up fast.

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