Food extrusion has become a very important processing operation. Today, the food extruder is used to produce pasta and other cold-formed products, ready-to-eat cereals, snacks, pet food, aquatic feeds, confectionery products, modified starches for soup, infant food, and instant foods, beverage bases, and texturized vegetable proteins.
This training is designed to provide a thorough background in extrusion principles and practice. Details of both single and twin screw extrusion of foods will be covered. Emphasis will be placed on describing the basic scientific and process engineering principles of extrusion operation in a simple, clear, and concise approach that enables good understanding of the extrusion process.
This fundamental approach will lead directly to the discussion of the control and operation of extruders to optimize production and product quality.
The chemical nature and modifications of food components making up the ingredients commonly used in extrusion operations will be described. Combined with a better understanding of extrusion principles, the course should lead to better understood, controlled, and optimized extrusion operations. The food extruder is used to produce pasta and other cold-formed products, ready-to-eat cereals, snacks, pet food, aquatic feeds, confectionery products, modified starches for soup, infant food, and instant foods, beverage bases, and texturized vegetable proteins.
Upon completion of this course, you will be able to:
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This course is designed to explain the fundamentals of food extrusion and illustrate the application to food processing operations. The program will be of particular value to:
The course will also appeal to professionals working in allied industries, equipment manufacturers and ingredient suppliers involved with food extrusion.
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