Events

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The following courses are organised through Food Industry Engineering (FiE).  Go to www.fie.com.au/events for links to courses run by FiE:

Note: Timing of all programs may be varied depending Covid-19 restrictions.

Principles of Food Preservation (Series of Webinars in Conjunction with The Foodbowl), New Zealand. Tuesdays and Thursdays starting 9 June 2020. This series provides an overview of food preservation methods, and the associated processes used in the food industry. The aim is to provide an introduction to the various options available and how they work – and therefore identify important factors when considering application of preservation methods.

Retort Supervisor’s Course (Thermal Processing) – Arundel, Qld, 28 to 31 July 2020. This course provides an excellent background in the thermal processing of foods. It is designed to provide participants with the knowledge and skills to effectively supervise retort operations. Incorporating Can Seam Analysis for relevant participants.

Food & Feed Extrusion Technology, Australia 4 to 6 August 2020 at CSIRO Werribee, Victoria, plus available live-streamed remotely. This 3-day course covers the principles of extrusion, the design of extrusion processes, and formulation issues affecting extrusion. It is relevant to all types of extruder (single and twin screw) and all extruded food and feed products. Principles learned will be demonstrated using the extruder in the CSIRO pilot plant.

Food Drying Technology, (New Zealand) – tentatively August 2020 at The FoodBowl, Auckland. 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. This version of the program includes optional session specifically dealing with spray drying technology.

Food Engineering Principles & Practices (New Zealand) – tentatively August 2020 at The FoodBowl, Auckland. This program presents basic principles of food process engineering. It provides a basic understanding of engineering principles as applied in the food processing industry, to assist in understanding process operations and in communicating with technology suppliers.

Aquafeed Extrusion Technology, South America (Chile) – tentatively January 2021 at Departamento de Ciencias Agropecuarias y Acuícolasy, Catholic University of Temuco, Chile. This 3-day course covers the principles of extrusion, and the design of extrusion processes, as well as how the aquafeed 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. SIMULTANEOUS TRANSLATION INTO SPANISH. Webpage in Spanish Tecnología de Extrusión de Alimentos Acuícolas, Sudamérica (Chile)

Food & Feed Drying Technology, South America (Chile) – tentatively January 2021 at Departamento de Ciencias Agropecuarias y Acuícolasy, Catholic University of Temuco, Chile. 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. SIMULTANEOUS TRANSLATION INTO SPANISH.  Webpage in Spanish Tecnología de Secado de Alimentos y Piensos, Sudamérica (Chile)

Petfood Extrusion Technology, South America (Chile) – tentatively January 2021 at Departamento de Ciencias Agropecuarias y Acuícolasy, Catholic University of Temuco, Chile. This 3-day course covers the principles of extrusion, and the design of extrusion processes, as well as how the petfood 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. SIMULTANEOUS TRANSLATION INTO SPANISH. Webpage in Spanish Tecnología de Extrusión de Alimentos para Mascotas, Sudamérica (Chile)

Food Extrusion Technology, Europe (Switzerland) – Tentatively February 2021 at University of Applied Sciences and Arts Western Switzerland (Hes-So), Institute of Life Technologies at Sion. This 3-day course covers the principles of extrusion, and the design of extrusion processes, as well as how the food formulation interacts with the extrusion process. All types of extruded foods are covered – including breakfast cereals, snacks, textured proteins, and pasta. Principles learned will be demonstrated using the extruder in the Hes-So pilot plant.

Food Drying Technology, Werribee, Vic –  tentatively 2 & 3 March 2021 at CSIRO Food Innovation Centre, Werribee Vic. 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. This version of the program includes optional session specifically dealing with spray drying technology.

Engineering, Management & Operation of Extrusion Plants (South Africa) – tentatively 15 to 17 March 2021 at Potchefstroom, South Africa, in association with ExtruAfrica. This 3-day course focus on the practical aspects of engineering, management and operation of extrusion plants. It covers the principles of extrusion, the design of extrusion processes, the formulation of extruded products and how to properly maintain and operate an extrusion plant. Principles learned will be demonstrated using the CFAM pilot plant facility.

Aquafeed Extrusion Technology, Europe (Norway) – planning for April/May 2021 at Centre for Feed Technology (Fortek), AS, Norway. This 3-day course covers the principles of extrusion, and the design of extrusion processes, as well as how the aquafeed formulation interacts with the extrusion process.  Principles learned will be demonstrated using the extruder in the Centre for Feed Technology pilot plant.

Extrusion Scale-Up & Process Transfer, Europe (Norway) – planning for April/May 2021 at Centre for Feed Technology (Fortek), AS, Norway. This 2-day course 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.

Petfood Extrusion Technology, Europe (Norway) – planning for April/May 2021 at Centre for Feed Technology (Fortek), AS, Norway. This 3-day course covers the principles of extrusion, and the design of extrusion processes, as well as how the petfood formulation interacts with the extrusion process. Principles learned will be demonstrated using the extruder in the Centre for Feed Technology pilot plant.

Applied Food & Feed Extrusion, Thailand – tentatively July 2021 at the Institute of Food Research & Product Development (IFRPD), Kasetsart Univerity, Bangkok. 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.

HMEC (Meat Analogue Extrusion), Thailand – tentatively July 2021 at the Institute of Food Research & Product Development (IFRPD), Kasetsart Univerity, Bangkok. 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. To demonstrate the theory, practical demonstrations are planned in the IFRPD pilot plant.

 

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