Introduction

Advanced Grains and Pulses Processing Training Course provides comprehensive technical insights into modern methods, technologies, and innovations in the processing of grains and pulses. This course focuses on improving nutritional quality, product functionality, safety, and efficiency throughout the value chain from raw material handling to finished product development. Participants will explore advanced techniques such as milling, extrusion, dehulling, soaking, fermentation, and protein extraction to enhance the commercial and nutritional value of grains and pulses.

The course integrates scientific, engineering, and industrial perspectives to equip professionals with the skills required to optimize processes, reduce losses, and develop high-quality grain and pulse-based products. Through a mix of theoretical sessions, hands-on case studies, and real-world examples, learners will develop expertise in sustainable processing practices, quality control, and value addition in global grain and legume industries.

Programme Curriculum

Advanced Grains and Pulses Processing Training Course

Introduction

Course Objectives

Understand the composition and characteristics of grains and pulses.
Analyze advanced processing technologies and equipment.
Evaluate the impact of processing on nutritional and functional properties.
Explore cleaning, sorting, and dehulling techniques.
Study wet and dry milling systems for various grains.
Examine extrusion, puffing, and roasting applications.
Learn about protein extraction and isolation methods.
Understand fermentation and bio-conversion of pulses.
Apply process optimization and automation in production lines.
Develop value-added grain and pulse-based products.
Implement food safety and quality management systems.
Integrate sustainability and waste reduction in processing plants.
Analyze case studies of successful grain and pulse processing enterprises.

Organizational Benefits

Improved processing efficiency and product yield.
Enhanced compliance with food safety and quality standards.
Increased production of high-value and fortified food products.
Strengthened innovation in plant-based and protein-rich foods.
Reduced operational costs through process optimization.
Adoption of sustainable and energy-efficient technologies.
Empowered workforce with modern technical expertise.
Strengthened R&D and product diversification capacity.
Expanded access to export and functional food markets.
Enhanced brand reputation for quality and innovation.

Target Audiences

Food technologists and processing engineers
Grain and pulse mill operators
Research and development scientists
Quality assurance and production managers
Nutritionists and product formulators
Entrepreneurs in plant-based food industries
Agricultural extension officers and cooperatives
Exporters and business development professionals

Course Duration: 10 days

Course Modules

Module 1: Overview of Grains and Pulses

Classification and global importance of grains and pulses
Structural composition and functional properties
Nutritional significance and health implications
Post-harvest handling and storage considerations
Emerging markets for plant-based protein foods
Case Study: Global Trends in Pulse Utilization

Module 2: Raw Material Preparation and Cleaning

Pre-processing and conditioning of grains and pulses
Cleaning and grading equipment technologies
Removal of impurities and defective grains
Moisture adjustment for processing stability
Quality control in raw material selection
Case Study: Cleaning Systems in Lentil Processing Plants

Module 3: Dehulling, Splitting, and Polishing

Principles of mechanical and abrasive dehulling
Equipment selection and operation parameters
Effect of dehulling on nutritional quality
Polishing techniques for visual appeal
Loss reduction during dehulling operations
Case Study: Optimization of Chickpea Dehulling Efficiency

Module 4: Milling Technologies for Grains and Pulses

Dry and wet milling processes
Roller milling versus stone milling techniques
Pulse flour production and particle size distribution
Process control for quality and yield improvement
Modern automation in milling operations
Case Study: Advanced Milling Systems in Wheat Flour Processing

Module 5: Extrusion Processing and Value Addition

Principles of extrusion cooking and texturization
Application in snack, pasta, and meat analog production
Process parameters affecting expansion and texture
Nutrient retention during high-temperature processing
Extruder configuration and throughput efficiency
Case Study: High-Protein Extruded Pulse Snacks Development

Module 6: Roasting, Toasting, and Puffing

Heat treatment methods and their effects on grains
Control of Maillard reaction and color development
Optimization of roasting temperature and time
Nutrient and flavor enhancement in puffed products
Equipment and energy considerations
Case Study: Roasted Bean Snacks Market Innovation

Module 7: Fermentation and Bioconversion Processes

Traditional and modern fermentation methods
Microbial strains and starter culture applications
Biochemical changes during fermentation
Improvement of digestibility and flavor
Fermented grain and pulse products for global markets
Case Study: Fermented Soybean Products in East Asia

Module 8: Protein Extraction and Isolation

Wet fractionation and dry separation techniques
Recovery of plant-based proteins from pulses
Functional properties of isolated proteins
Application in alternative proteins and dairy analogs
Challenges in purity and solubility control
Case Study: Pea Protein Extraction for Plant-Based Beverages

Module 9: Starch and Fiber Recovery

Starch isolation methods from grains and legumes
Fiber enrichment and utilization techniques
Functional modifications and value-added applications
Integration into bakery and snack formulations
Sustainability in by-product valorization
Case Study: Starch Extraction from Mung Beans

Module 10: Nutritional Enhancement and Fortification

Fortification with vitamins and minerals
Processing impact on amino acid profiles
Bioavailability and anti-nutritional factor reduction
Incorporation of prebiotics and functional compounds
Nutritional labeling and health claims
Case Study: Fortified Lentil Flour for School Feeding Programs

Module 11: Quality Assurance and Food Safety Systems

Implementation of HACCP and GMP in processing plants
Microbiological and chemical safety assessment
Control of allergens and contaminants
Validation of critical control points
Traceability and documentation systems
Case Study: HACCP in Industrial Pulse Milling Facilities

Module 12: Packaging and Storage Technologies

Packaging materials for moisture and oxygen control
Modified atmosphere packaging for extended shelf life
Storage management and pest prevention
Maintaining nutritional and sensory stability
Logistics for grain and pulse supply chains
Case Study: Sustainable Packaging in Grain Export Chains

Module 13: Process Optimization and Automation

Process modeling and control strategies
Data-driven decision-making in milling and extrusion
Automation of quality monitoring systems
Integration of sensors and digital traceability tools
Productivity and energy optimization
Case Study: Automated Lentil Processing Plant Efficiency

Module 14: Sustainability and Environmental Management

Waste minimization and by-product utilization
Water and energy conservation practices
Circular economy in grain and pulse processing
Renewable energy integration
Environmental compliance and certifications
Case Study: Sustainable Pulse Milling Operations in Canada

Module 15: Product Development and Market Innovation

Emerging trends in grain and pulse-based foods
Consumer behavior and functional food trends
Innovation in gluten-free and high-protein products
Branding and export opportunities
Commercialization and scaling of innovations
Case Study: Development of Gluten-Free Pulse Pasta

Training Methodology

Expert-led theoretical sessions and technical demonstrations
Interactive group discussions and knowledge-sharing
Hands-on laboratory and pilot-scale experiments
Case study analysis of successful processing enterprises
Assessments through project-based innovation tasks

Register as a group from 3 participants for a Discount

Send us an email: info@fineskilltrainingcenter.org or call +254769199797

Certification

Upon successful completion of this training, participants will be issued with a globally- recognized certificate.

Tailor-Made Course

We also offer tailor-made courses based on your needs.

Key Notes

a. The participant must be conversant with English.

b. Upon completion of training the participant will be issued with an Authorized Training Certificate

c. Course duration is flexible and the contents can be modified to fit any number of days.

d. The course fee includes facilitation training materials, 2 coffee breaks, buffet lunch and A Certificate upon successful completion of Training.

e. One-year post-training support Consultation and Coaching provided after the course.

f. Payment should be done at least a week before commence of the training, to Fineskill Training Center account, as indicated in the invoice so as to enable us prepare better for you.

Skills & Software Covered

Milling extrusion hydration nutritional analysis

Programme Fee

Duration: 10 Days

Method: Online or Physical

Online Price: $2,000

Physical Price: $3,000

Certification: Accredited Certificate

View Available Dates 📄 Download Course Outline (PDF)

Available Sessions

Location

Month

Year

Oct 19 2026

19 Oct — 30 Oct 2026

💻 Online / Virtual session

Online $2,000