This course is presented by Dennis Forte & Associates in collaboration with the University of Lincoln. This will be our first venture to the UK to provide such a course. Dennis Forte & Assoc. have been presenting extrusion training in countries including Australia, Thailand, Norway, Chile & New Zealand for over twenty years.
A Food & Feed Extrusion Technology course is also being offered with additional discounts for those attending both courses.
Overview
At a time when the vegetarian and vegan markets are expanding rapidly and there is increasing concern over the environmental sustainability of the continued widespread consumption of animal products, there is an increasing interest in the use of a number of technologies including Extrusion Cooking Technology (ECT) for the processing of Plant-Based Proteins.
ECT may be used to process functional protein ingredients into meat like textures (or “Meat Analogues”) via two distinctly different processes. These are the textured vegetable protein process (TVP, carried out at < 30% moisture) and the high moisture extrusion cooking process (HMEC, carried out at > 60% moisture).
This program will focus upon a discussion of the fundamental raw material requirements and the specific processing techniques (ie processing parameters and die design) required to achieve these two processing technologies.
Who should attend?
This program provides value to those preparing product formulations and planning or running extrusion operations - from engineers, managers and line supervisors, to extruder operators. Note that many topics are quite technical in nature, but we start from basics, assuming no prior knowledge, so that participants can take understanding at a level appropriate to their requirements.
Sponsors
This course is sponsored by Baker Perkins and NCFM—University of Lincoln.
We appreciate support/sponsorship from companies involved in providing equipment and services relevant to Extrusion.
Registration Fee
735 GBP per person
The Registration fee is set in GBP and will vary when converted to other currencies according to fluctuations in exchange rates.
AVAILABLE DISCOUNTS
A 10% discount applies for registrations received by 29 SEPTEMBER 2023 and paid within 14 days of that date.
An additional 10% discount applies to all course fees for those attending consecutive courses.
An additional 5% discount applies for three or more course registrations received together from the same company.
Special fees for PhD students and non-profit research organisations (limited places available).
Advise on registration form if claiming special fee:
The registration fee includes presentation handouts, lunch and morning & afternoon refreshments.
REGISTRATIONS CLOSE 27 OCTOBER 2023 (late registrations can be accepted, subject to being able to process them and receive payment in time)
To book places at this course, click below to access the registration form.
We will confirm your registration and send an invoice for your registration fees. Fees must be paid prior to the course.
OUR CANCELLATION POLICY
Fees, less a 15% handling charge, will be refunded if participants cancel their registration prior to the closing date for registrations. Fees will not be refunded after that date, but a substitute participant will be accepted at any time.
We reserve the right to cancel or postpone the course if necessary (e.g. due to insufficient registrations). In this case a full refund of fees will be available. Dennis Forte & Associates liability is limited to the registration fee only, and Dennis Forte & Associates cannot be held liable for air fares, accommodation, or other related expenses.
Venue
National Centre for Food Manufacturing
University of Lincoln
Holbeach Campus
Holbeach, Lincolnshire, UK
Further Information & Enquiries
Visit our Contact page, or reach Dennis directly.
Dennis Forte
forte1@iinet.net.au
+61 416261726
Extrusion training can also be offered to companies on-site at their facility, at a level suitable for operators, or for technical staff.
Course Presenter
Mr Dennis Forte a chemical engineer with extensive experience in extrusion processing and die design, having worked with a variety of companies and extruded products, including breakfast cereals and snacks, pet foods and aqua-feeds, pasta, and confectionery.
Books Written by the Course Presenter
Available to course participants at 20% discount to list price. Limited spare copies will be available for perusal at the course, (orders at the same book cost, plus delivery, will be accepted for delivery after the course).
Food & Feed Extrusion Technology: An Applied Approach to Extrusion Theory
This book contains information on the application of extrusion technology. The second edition of this book is now available in English & Spanish versions.
› Hardcover USD220
The Design of Food Extrusion Dies
This book is unique in providing specific guidance on die design, with worked examples and tutorials.
› Hardcover USD260
Food Extrusion Process Scale-Up & Process Transfer
Scaling an extrusion process involves an understanding of many process variables. This book shows how scientific and engineering principles can be used to achieve the required outcome.
Hardcover USD250
Food & Feed Drying Technology: A Practical Approach
This book provides practical information on different drying technologies used across the range of food and feed products. It includes design procedures with examples from the authors’ industrial experience.
Hardcover USD235
Shipping -
› An additional fee for shipping will be charged per order.
› Some jurisdictions may apply additional import duties, charged directly to the receiver of the book/s.
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