Food & Feed Extrusion Technology
Extrusion of Food and Feed – Basic Theory and Practice
Gain a thorough introduction to extrusion technology for food and feed production. This intensive 3-day course combines theoretical understanding with practical exercises and gives you the skills to understand, optimize, and troubleshoot extrusion processes.
The course is led by the internationally recognized expert Dennis Forte & Associates, with more than 40 years of experience in extrusion.
Participant profile
The course is intended for, among others:
- Process operators and production managers working with extrusion
- Engineers and technicians in food production
- Product developers wishing to make use of extrusion technology
- Quality and R&D staff in the food industry
- Technical consultants and suppliers of extrusion equipment
No prior experience with extrusion is required, but a basic knowledge of food production is an advantage.
Outcome
- Understand the principles of extruder configurations (single- and twin-screw), rheology, and die design
- Analyze the relationship between raw material properties, process parameters, and the final product, including extrusion chemistry and recipe development
- Optimize process parameters, including preconditioning and product density, to achieve the desired product quality
- Identify and solve operational problems, including extruder instability and wear on the screw, barrel, and die plate
- Assess the potential of extrusion in new product development and apply practical experience in your own production
Content
The course is relevant to both single- and twin-screw extrusion and covers all types of extruded products—breakfast cereals, snacks, textured proteins, pasta, etc. Topics range from basic extruder design and configuration to the chemical and physical processes in the extruder barrel, as well as an understanding of dies and the causes of extrusion stability.
Please note
The course is conducted in English.
If you register for both this course and Course 2: Design of Food Extrusion Dies, you will receive a 10% discount on both courses. Write "10%" in the notes when registering, and the discount will be deducted before invoicing.
Registration must be completed no later than 14 days before the course starts. Late registrations may be accepted, provided they can be processed in time and payment is received.