A unique approach to extrusion training - This “applied" extrusion course, which we have presented in Thailand since 2011, provides participants with an understanding of the theory of the extrusion process, combined with pilot plant exercises demonstrating how the principles are applied across different products and extruder types.

This course covers the theory and practice of designing dies for extrusion systems. The program is relevant to the production of all types of extruded products - including expanded snacks and breakfast cereals, pastas and third generation snack pellets, pet foods and aquafeeds.

This 3-day course covers the principles of extrusion, the design of extrusion processes for human food products, as well as how the formulation interacts with the extrusion process. Principles learned will be demonstrated using a video. The course is relevant to all types of extruded foods - breakfast cereals, snacks, texturised proteins, pasta etc.