SHORT COURSE IN EXTRUSION PROCESSING OF GRAINS

Food Industry

Engineering Pty Ltd

When: To be advised

 

Where:

 

Curtin University, Perth, Western Australia. The campus is situated in Bentley, six kilometres south of the centre of Perth

 

Registration Fee: To be advised

 

Program Highlights:

 

The course covers extruders and their configuration, leading on to the science of extrusion and the chemical and physical changes occurring in the extruder barrel. This basic understanding is then applied to  final product quality characteristics and how to control them - expansion, bulk density, texture etc. A practical demonstration, utilising the extruder at Curtin University, will demonstrate the principals learned. The planned course program can be viewed here.

 

Presenters:

 

Key presenters at the course are Dennis Forte and Frank van Doore, both highly experienced in extrusion through their work with a variety of companies and extruded products.

 

Who should attend?

 

Scientists, technologists, and engineers wishing to know more about the extrusion process and how cereals behave during extrusion.

 

Accommodation:

 

Participants are responsible for their own accommodation and transport arrangements.

 

Cancellation policy:

 

Fees, less a 10% handling charge, will be refunded if participants cancel their registration 14 days or more prior to the course. Fees will not be refunded after that date, but a substitute participant will be accepted at any time.

 

FoodStream Pty Ltd reserves the right to cancel or postpone the course if necessary (eg insufficient registrations). In this case a full refund of fees will be available.

 

 

Customised extrusion training for extruder operators and/or other personnel can also be offered - see www.foodstream.com.au/extrusionoperator for further information.

COURSE POSTPONED - DATE TO BE ADVISED

 

This course was to be held in conjunction with the RACI 56^th Australian Cereals Chemistry Conference in Perth WA.

 

The course covers the basic principles of extrusion, as applied to cereals. It brings together an understanding of the processing issues involved with extrusion, and the transformations that the cereal components undergo during the process.

 

The program is relevant to the production of all types of extruded products utilising cereal based ingredients - including expanded snacks and breakfast cereals, pastas and third generation snack pellets, pet foods and aquafeeds.

 

A similar, but more in-depth, course, covering all types of food and feed extrusion, is run annually in Australia and Thailand by the same presenters (for further information see the FoodStream Training page.)

This page last updated 23 June 2006

For Further Information Contact: Gordon Young, FoodStream Pty Ltd

Email:

Ph +61 7 3018 2800

Fax +61 7 31026252