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This short course is presented by Dennis Forte & Associates in conjunction with The National Centre for Food Technology and Safety (CNTA), Alesón, Spain.

A Food & Feed Drying Technology course is also being offered with additional discounts for those attending both courses.

Overview

The course will be presented in English with simultaneous translation into Spanish.

Being independent of all extruder suppliers, we offer unbiased training based on the science and engineering of extrusion. This 3-day course covers the principles of extrusion, the design of extrusion processes for human foods, as well as how the formulation interacts with the extrusion process. Principles learned will be demonstrated using the extruder in the pilot plant.

The program provides a good background in general extrusion technology, as applicable to the manufacture of Feeds and Human Foods. The course is relevant to both single and twin screw extrusion technology and all types of extruded foods - breakfast cereals, snacks, texturised proteins, pasta, etc.

The course will cover topics from the basics of extruder design and their configuration, through what is happening chemically and physically inside the extruder barrel, to an understanding of extruder dies and also the causes of extruder instability.

Topics covered include –

Principles of extruder configurations (single and twin screw)
Role of rheology in extrusion
Die types and effects, die design
Extrusion chemistry – Recipe design
Product density control
Preconditioning for Extrusion
Causes and effects of extruder instability
Screw, barrel, and die-plate wear
Extrusion troubleshooting

Examples in product formulation and the design of extrusion processes will be included to demonstrate the application of the theory. Principles learned will be applied during the practical demonstration on Day 2. Important aspects of peripheral systems (eg raw materials pre-processing, preconditioning) are also covered.

Who Should Attend?

This program is relevant to Technical Staff interested in the formulation of extruded foods and the use of extrusion technology in food & feed processing and also for Operational Staff. The program takes participants from the basics of what extrusion is and what it can do, through to a detailed understanding of the design of formulations and processes and the operation and troubleshooting of extrusion systems.

Sponsorship

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

Become a Sponsor

Registration Fee

EUR1400 per person

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

CNTA Associates
15% discount
An additional 10% discount applies to both course fees for those attending consecutive courses.
A further 5% discount applies for three or more course registrations received together from the same company.
Non Associates
A 10% discount applies for registrations received and paid in full before 29 August 2025.
An additional 10% discount applies to both course fees for those attending consecutive courses.
A further 5% discount applies for three or more course registrations received together from the same company.

The registration fee includes handout notes directly relevant to the presentations as well as lunches and morning and afternoon refreshments.

REGISTRATIONS CLOSE 12 SEPTEMBER, 2025

To register you will be taken to the CNTA course page and the registration link.

Register

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

The National Centre for Food Technology and Safety (CNTA)
Crta-Na120-Km 22,8
26315 Aleson, Spain

Accommodation

Participants must organise their own accommodation.

Please see our Welcome to CNTA brochure for tourism, travel and accommodation suggestions.

Welcome to CNTA brochure

Further Information & Enquiries

Visit our Contact page.

Amaia Ortega Martínez
CNTA
+34 948 670 159 +34 607 332 676 aortega@cnta.es

Course Presenters

Mr Dennis Forte, a chemical engineer with extensive experience in extrusion processing and associated processes including drying systems. Dennis has worked with a wide variety of companies and across numerous food and feed commodities.

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.
› 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