This course is presented by Dennis Forte & Associates in conjunction with the Danish Technological Institute. Dennis Forte & Assoc. have been presenting extrusion training in countries including Australia, Thailand, Norway, South Africa, Chile, the United Kingdom, Spain and New Zealand for more than 20 years.

A Food Extrusion course is also being offered with a discount for those attending both courses.

Overview

Please note, this course will be presented in English.

This course covers the theory and practice of designing dies for food and feed 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.

Topics include calculation of die conductance/pressure drop, allowing for die entrance effects, causes of product curvature, design of primary dies, and the influence of die wear.

Note that familiarity with extrusion technology is assumed. We recommend that participants should have completed one of our three day Extrusion programs before attending this course.

Who Should Attend?

This program is relevant to those responsible for designing or specifying dies for use in extrusion processes. We recommend that participants should have completed one of our three day Extrusion programs before attending this course.

Sponsorship

We appreciate support/sponsorship from companies involved in providing equipment and services relevant to Extrusion.

Become a Sponsor

Registration Fee

EUR1300 per person

Course Discount

There will be a reduction in the course registration fee to EUR1200 per person if this course is booked together with the Food Extrusion course.

The Registration Fee is set in Euro and will vary when converted to other currencies according to fluctuations in exchange rates.

Registration fees include presentation handouts directly related to the course, as well as lunches, morning and afternoon teas.

REGISTRATIONS CLOSE 13 NOVEMBER 2026

To book places at this course, click below to access the registration form on the Danish Technological Institute website.

Registration Link

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

Danish Technological Institute
Kongsvang Alle 29 8000 Aarhus, Denmark

Accommodation

Participants are responsible for their own accommodation.

Further Information & Enquiries

Visit our Contact page.

Extrusion training can also be offered to companies on-site at their facility, at a level suitable for operators, or for technical staff.

Course Presenters

Mr Dennis Forte is a Chemical Engineer with extensive experience in Extrusion Processing and Die Design, including Aquafeed Production. Dennis has worked with a wide variety of companies and extruded products.

Mr Keith Brewood is a Chartered Engineer and an experienced practitioner in the field of Extrusion Cooking, with many years’ service to industry in Food Engineering and Food Manufacturing. His product areas of experience include pet food, breakfast cereals, snack foods, modified starches, pulses and pea proteins, TVP, cereal processing and confectionery.

Books by Course Presenter

Available to course participants at 20% discount to list price. Limited spare copies will also 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 provides background on extrusion technology relevant to all types of extruded food products.
› Hardcover USD220 or equivalent

The Design of Food Extrusion Dies

This book is unique in providing specific guidance on die design, with worked examples and tutorials.
› Hardcover USD250 or equivalent

Food Extrusion Process Scale-Up & Process Transfer:
Witchcraft or Science?

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 or equivalent

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 or equivalent

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.

Online Book Store