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 the extruder in the pilot plant. The course is relevant to all types of extruded foods - breakfast cereals, snacks, texturised proteins, pasta etc.

Este curso sobre escalamiento y transferencia de procesos de extrusión se basa en los contenidos impartidos en nuestros programas intensivos de tres días sobre extrusión. Está diseñado para enseñar técnicas específicas que permiten escalar un proceso de extrusión (por ejemplo, de una escala piloto a una escala de producción) o transferirlo entre distintos tipos de extrusoras, ya sean de la misma marca o de fabricantes diferentes.

This course in Extrusion Scale-Up and Process Transfer builds on information presented in our 3 day extrusion courses. It covers techniques to scale-up an extrusion process - eg from pilot scale to production scale - or to transfer a process from one type of extruder to another. The extruders may be either the same or different makes of extruder. 

Los 3 días de curso cubrirán los principios de extrusión y el diseño de los procesos de extrusión para alimentación acuícola. Además de, cómo la formulación interactúa con el proceso de extrusión. Todos los principios aprendidos se verán demostrados utilizando el extrusor del Departamento de Ciencias Agropecuarias y Acuícolas.

This 3-day course covers the principles of extrusion, and the design of extrusion processes for aquatic feeds, as well as how the formulation interacts with the extrusion process. Principles learned will be demonstrated using the extruder in the Laboratorio de Nutrición y Fisiología de Peces pilot plant.

El secado es una de las operaciones más comunes en la producción de alimentos y piensos. Sin embargo, suele ser poco comprendido e ineficiente. Este curso corto sobre Tecnología de Secado combina la perspectiva práctica de profesionales con amplia experiencia en el sector con un profundo conocimiento técnico de los procesos de secado.

Drying is one of the most common operations in food and feed production. Yet it is often poorly understood and inefficient. This short course in Drying Technology combines the practical perspective of experienced industry professionals with the in-depth technical knowledge of drying processes.

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 pilot plant extruder demonstration. The course is relevant to all types of extruded foods - breakfast cereals, snacks, texturised proteins, pasta etc.

Este curso de 3 días abarca los principios de la extrusión, el diseño de procesos de extrusión para productos alimenticios para consumo humano, así como la interacción de la formulación con el proceso de extrusión. Los principios aprendidos se demostrarán mediante una demostración de extrusora en una planta piloto. El curso es aplicable a todo tipo de alimentos extruidos: cereales para el desayuno, snacks, proteínas texturizadas, pasta, etc.

This course in Extrusion Scale-Up and Process Transfer builds on information presented in our 3 day extrusion courses. It covers techniques to scale-up an extrusion process - eg from pilot scale to production scale - or to transfer a process from one type of extruder to another. The extruders may be either the same or different makes of extruder. 

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 streamed video. The course is relevant to all types of extruded foods - breakfast cereals, snacks, texturised proteins, pasta etc.

Drying is one of the most common operations in food and feed production. Yet it is often poorly understood and inefficient. This short course in Drying Technology combines the practical perspective of experienced industry professionals with the in-depth technical knowledge of drying processes.

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 streamed video. The course is relevant to all types of extruded foods - breakfast cereals, snacks, texturised proteins, pasta etc.

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 streamed video. The course is relevant to all types of extruded foods - breakfast cereals, snacks, texturised proteins, pasta etc.

Drying is one of the most common operations in food and feed production. Yet it is often poorly understood and inefficient. This short course in Drying Technology combines the practical perspective of experienced industry professionals with the in-depth technical knowledge of drying processes.

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 4-day course (spread over 5 days) covers the principles of Extrusion, the Design of Extrusion Processes for both Aquatic Feeds and Petfoods, as well as how the formulation interacts with the Extrusion Process. Principles learned will be demonstrated using the extruder in the Centre for Feed Technology Pilot Plant.

This 3-day course covers the principles of extrusion, the design of extrusion processes, and the formulation of extruded products. Principles learned will be demonstrated using the CFAM pilot plant facility.

Drying is one of the most common operations in food and feed production. Yet it is often poorly understood and inefficient. This short course in Drying Technology, presented in cooperation with CSIRO, combines the practical perspective of experienced industry professionals with the in-depth technical knowledge of drying processes.

Drying is one of the most common operations in food and feed production. Yet it is often poorly understood and inefficient. This short course in Drying Technology combines the practical perspective of experienced industry professionals with the in-depth technical knowledge of drying processes.

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 streamed video. The course is relevant to all types of extruded foods - breakfast cereals, snacks, texturised proteins, pasta etc.

Drying is one of the most common operations in food and feed production. Yet it is often poorly understood and inefficient. This short course in Drying Technology combines the practical perspective of experienced industry professionals with the in-depth technical knowledge of drying processes.

El secado es una de las operaciones más comunes en los alimentos y producción de piensos. Sin embargo, a menudo está poco entendido e ineficiente. El curso combina la perspectiva práctica de los profesionales experimentados de la industria con un profundo conocimiento técnico de los procesos de secado.

This 3-day course covers the principles of extrusion, and the design of extrusion processes for aquatic feeds, as well as how the formulation interacts with the extrusion process. Principles learned will be demonstrated using the extruder in the Laboratorio de Nutrición y Fisiología de Peces pilot plant.

Los 3 días de curso cubrirán los principios de extrusión y el diseño de los procesos de extrusión para alimentación acuícola. Además de, cómo la formulación interactúa con el proceso de extrusión. Todos los principios aprendidos se verán demostrados utilizando el extrusor del Departamento de Ciencias Agropecuarias y Acuícolas.

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 streamed video. The course is relevant to all types of extruded foods - breakfast cereals, snacks, texturised proteins, pasta etc.

CANCELLED

High Moisture Extrusion Cooking (HMEC) is used to process functional protein ingredients into meat-like textures - used to make “Meat Analogues”. It is a specialised application of extrusion technology. The program starts by introducing extrusion technology, but moves quickly to consideration of the specific ingredients and process requirements for HMEC.

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 streamed video. The course is relevant to all types of extruded foods - breakfast cereals, snacks, texturised proteins, pasta etc.

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 streamed video. The course is relevant to all types of extruded foods - breakfast cereals, snacks, texturised proteins, pasta etc.