World Grain - September 2011 - 64

FEATURE: MILLING EDUCATION REVIEW

information, visit www. sms-sg.ch or e-mail info@sms-sg.ch. SATAKE CENTRE FOR GRAIN PROCESS ENGINEERING The Satake Centre for Grain Process Engineering (SCGPE) was established in May 1994 following an initiative from the Satake Corporation of Japan. Based in the School of Chemical Engineering and Analytical Science at the University of Manchester in Manchester, U.K., its primary focus is providing education, training and research at the highest academic level. SCGPE offers doctorate degrees in a relevant subject of particular value to the industry. Satake also offers speciﬁc small class or one-on-one job expert training in areas directly related to daily operations, such as mill optimization. One of Satake’s experienced technicians will work alongside the candidate and offer practical hands-on guidance in their chosen subject. These type of courses will take from one day to a week. The most recent updates have been the latest version of the single kernel characterization system (SKCS), which enables students to understand the various relationships between kernel hardness and milling characteristics. Satake also has invested in more fermentation facilities that enable students to appreciate some of the competing non-food demand for cereals. Satake Europe Ltd. has invested heavily in the fully functioning pilot plant for

cereal processing. The facility is being used as a model by other research and education facilities in Europe. Comprehensive pilot plant training facilities are also available at both Satake’s Hiroshima, Japan and Houston, Texas, U.S. bases. NABIM Since its formation in 1878, the National Association of British and Irish Millers (nabim) said it has been committed to the development of skilled millers and has placed a high priority on milling training. For more than 100 years, nabim said it has been at the forefront of technical education in ﬂour milling, ﬁrst within the U.K. and Ireland, and since the mid-20th century, across the world. nabim’s most well-known training opportunity is the distance learning program, delivered annually for around 80 years. The current session has nearly 750 participants with one-third of students based in Europe and the rest coming from countries across the world including Nigeria, Ghana, Egypt, Sudan, Tanzania, Malawi, Kenya, Zambia, Lesotho, South Africa, Namibia, the United Arab Emirates, Japan, Malaysia, Indonesia, Vietnam, Australia, New Zealand, Fiji, Canada and the West Indies. The distance learning course, which runs from September to May, is divided into seven modules and provides a complete overview of ﬂour milling. Each module is subject to rolling review, so a new edition of each module textbook is issued roughly every ﬁve years. This ma-

This section of Satake Europe’s in house traing facility is used for vision systems and cereal milling. Photo courtesy of Satake.

terial is supplemented by additional information circulated with the year’s lessons. The ﬁrst module covers health and safety, including risk assessment and the prevention of ﬁre and dust explosions, and hygiene, with an introduction to pests and prevention of infestation. Module two looks at wheat’s structure, growth and production, intake, cleaning and preparation in the screenroom. The third module addresses the modern ﬂour milling operation, its machinery and processes and the importance of achieving mill balance and improving mill performance. Module four looks at various aspects of product handling, storage and distribution, ﬂour blending, packing, warehousing, loading and infestation control. Flour itself is the subject of module ﬁve, discussing functionality and types of ﬂour commonly milled, ﬂour treatments, quality measurement and control, laboratory tests and ﬂour uses. Power and automation is the focus of module six, covering a range of topics from mechanical and pneumatic conveying to instrumentation and process control. In the seventh and ﬁnal module, mill management is addressed, including a background to the global ﬂour milling industry and market, commercial and operations management, and the miller’s responsibility to protect the product, environment and people. For each module, students are allocated one tutor, an expert in their ﬁeld, who will provide guidance and advice on the coursework. Assessment is by written examination at the end of the course year. When students have successfully completed all seven modules, they are awarded nabim’s Advanced Certiﬁcate in Flour Milling. See the nabim website (www.nabim.org.uk) for further details, including course fees. nabim is continuously seeking new ways to improve its training provision. It is currently working on a pilot project to develop online training material on the workings of the ﬁrst break roller mill and plansifter, using video, animation, demonstration and commentary. In partnership with the Bühler Training Centre in Switzerland and Campden

September 2011 / World Grain / www.World-Grain.com

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World Grain - September 2011

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