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This course is presented by Dennis Forte & Associates in collaboration with the Advanced Food Innovation Centre (AFIC), Sheffield Hallam University.

› A Food & Feed Extrusion Technology Course is also being offered with additional discounts for those attending both courses.

Overview

Drying is one of the most common operations in food and feed production. It is used across virtually every sector/commodity. It is critical to the quality and/or functionality of many products and it is one of our most energy-intensive process operations. 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.

The course will start by explaining water activity in products and how it relates to both the quality/preservation of the product and the efficiency of the drying process. We will then go on to the basics of drying theory and how this theory relates to practical application. Different types of drying systems will be explained. Principles of psychrometrics will be combined with heat & mass balance techniques to analyse and design drying processes, demonstrated using practical examples.

On Day 2, more advanced drying concepts will be explained, using practical examples to demonstrate how drying curves can be modeled and predicted based on real data. Quality issues in dried products will also be discussed in more detail and a case study presented to show how existing drying processes can be improved. The program will finish with a series of case studies about different drying technologies.

This course is about understanding the drying technologies used commonly across the food and feed industries and how we can use that understanding to improve current processes and products or design/select new systems that are both effective and efficient.

Who Should Attend?

This program is relevant to technical staff interested in the design, selection, or optimisation of drying processes for both food and feed products. The program provides value to those planning or running drying operations - from engineers, managers and line supervisors to 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.

Registration Fee

850 GBP per person

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

A 10% discount is offered for registrations received and paid in full within 14 days.
**Should payment not be received by the due date a new invoice will be issued at the full rate (with the discount removed).
An additional 10% discount applies to both course fees for those attending consecutive courses.
A 5% discount applies for three or more course registrations received together from the same company.
Special fees for non-profit research organisations and PhD students (subject to places available).
Advise on registration form if claiming special fee:
Non-profit Research Organisation (including University staff) – 20% discount.
PhD Students – 35% discount. Advise University you are enrolled in at registration.

The registration fee includes handout notes directly related to the presentations as well as lunch and morning & afternoon refreshments.

REGISTRATIONS CLOSE 21 AUGUST 2026 (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.

REGISTRATION FORM

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.

Dennis Forte & Associates reserves the right to cancel or postpone the course if necessary (e.g. due to insufficient registrations, or pandemic restrictions). 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

Advanced Food Innovation Centre (AFIC)
Sheffield Hallam University
811 Attercliffe Rd, Sheffield S9 2AA
United Kingdom

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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, having worked with a variety of companies and extruded products, including breakfast cereals and snacks, pet foods and aquafeeds, pasta, and confectionery.

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 the 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. A Spanish version is also available.
› 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. It provides more detail related to topics covered in this course.
› Hardcover USD250 or equivalent

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

Scaling of an extrusion process involves an understanding of the many process variables. This book shows how scientific and engineering principles can be used to achieve the required outcomes.
› Hardcover USD250 or equivalent

Food and 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.

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