Events

No Events

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.

Food Drying Technology, (New Zealand) – Live-streamed 14 & 15 September 2020. 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.

Principles of Food Preservation (Series of Webinars). Tuesdays and Thursdays starting 29 September 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.

HMEC (Extrusion of Plant-Based Meats) – live-streamed from Australia, 14 & 15 October 2020. 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 from the CFAM pilot plant in South Africa.

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 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.

Design of Food Extrusion Dies – planning for April/May 2021 at Centre for Feed Technology (Fortek), AS, Norway. This course covers the theory and practice of designing dies for 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.

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.

Food Extrusion Technology, Europe (Switzerland) – 28 to 30 June 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.

Extrusion Scale-Up & Process Transfer, Europe (Switzerland) – 1 & 2 July 2021 at University of Applied Sciences and Arts Western Switzerland (Hes-So), Institute of Life Technologies at Sion. 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.

HMEC (Extrusion of Plant-Based Meats), Europe (Switzerland) – 5 & 6 July 2021 at University of Applied Sciences and Arts Western Switzerland (Hes-So), Institute of Life Technologies at Sion. 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 HES-SO pilot plant.

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.

Food & Feed Extrusion Technology, Australia Next dates to be advised. 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.

Retort Supervisor’s Course (Thermal Processing) – Next dates to be advised. 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.

 

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