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TRAINING |
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Retort Supervisor & Operator Training |
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This course was last offered in November 2008 in conjunction with the Innoven Food Industry Centre and is currently being planned for 2009. The course is also available to companies to be conducted on-site and tailored to the requirements of the company.
This course is designed to provide participants with the knowledge and skills to effectively supervise retort operations. Those completing the course will understand their responsibilities and how these relate to the safety and general quality of the products processed. This course was previously offered through The University of Queensland, and is approved by the Australian Quarantine & Inspection Service (AQIS).
Please refer to www.foodstream.com.au/retortcourse/ for further information. |
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Safe Manufacture of Smallgoods |
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This program provides background in production technology relevant to the full range of smallgoods products, coupled with information and case studies relating to risk and hazard analysis. Plans are being established to offer the course in a number of locations. Further information is available at www.foodstream.com.au/smallgoodscourse/. |
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Fundamentals of Food Engineering |
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This course benefits food technologists, scientists, and engineers wishing to improve their skills in areas such as heat transfer, heat and mass balances, food rheology, utilization of steam, fluid transfer/pumping and psychrometrics.
The first two days cover basic engineering principles used in food processing. These principles are applied to common food processing operations (eg drying, freezing, heating and chilling, etc) on the optional third day.
There are currently no definite plans as to when this course will be offered next. For more details, refer to www.foodstream.com.au/foodengineeringcourse. |
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Extruder Operator Training |
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This course is normally run for companies at their premises, though other pilot plant facilities can be utilised if required. The course is customised according to company requirements, normally running for one or two days depending on content and degree of practical work included. Further details are available at |
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Scale-Up in the Food Industry |
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This short course is presented by well-known USA Food Engineer Leon Levine. It provides participants with the background and skills necessary to scale up a process from laboratory/pilot scale to full production, or to transfer processes between appropriate process lines. Practical application is assisted through a range of examples and workshop sessions. Details of this course are available at www.foodstream.com.au/scaleupcourse.
There are no plans to offer this course at this stage but please contact us if you are interested in this course. |
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LINKS TO SHORT COURSE DETAILS: - Food & Feed Extrusion - Australia - Thailand - Principles of Extruder Die Design - Thailand - Food Water Activity and Drying Technology - Thailand - Pellet Milling Technology - Thailand - Retort Supervisor & Operator Training - Innoven Food Industry Centre, Shepparton - Commercialising Your Food Product - Safe Manufacture of Smallgoods……….(currently being planned) - Fundamentals of Food Engineering - Scale-Up in the Food Industry
Also refer to the course summaries below. |
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Food and Feed Extrusion Technology |
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The last course was offered in June 2008, and is currently being planned for 2009 in both Australia and Thailand.
The course covers the principles of extrusion, the design of extrusion processes, and the formulation of extruded products. It includes a practical demonstration of the principles learned.
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.
Please refer to www.foodstream.com.au/extrusioncourse.
The course was last offered in New Zealand in May 2007 at the Massy University, Palmerston North campus. We are currently looking for ‘Expressions of Interest’ in conducting the next course in New Zealand. If you are interested in attending, please contact Timothy Kowitz with your contact details and a preferred date for attending the course in 2009. |
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Food Water Activity and Drying Technology |
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The next course in Thailand is currently being planned.
This course was last offered in Sydney in February 2008, and is currently being planned for 2009.
The first day concentrates on water activity in foods - what it is, its prediction and measurement, and its relationship to food microbiological and chemical stability. Day 2 focuses on general drying theory, and drying systems used in the food industry. Participants can attend either single day if their interests are specific to that days program. Details are available at www.foodstream.com.au/aw&dryingcourse/.
This training can also be customised and presented to companies on site. Please contact us for further information. |
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The course covers the theory and practice of designing dies for extrusion systems. It is presented by Mr Dennis Forte. Further details are available at www.foodstream.com.au/diedesigncourse/. The program reviews the importance of die conductance in the whole extrusion process, not only in shaping the product. The die design process, along with the calculation of die conductance, is explained. Issues such as product curvature are also considered. Co-extrusion dies, cutter and knife design, and the effect of die-plate wear, are also considered.
Note that familiarity with extrusion technology is assumed. We recommend that participants complete the three day Food & Feed Extrusion program (see above), or similar training, before attending this course.
This course was last offered in Sydney in February 2008, and is currently being planned for 2009. |
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Principles of Extruder Die Design |
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Commercialising Your Food Product |
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This two day for small-scale and aspiring food processors wanting to commercialise a food product, provides practical information to help you avoid the pitfalls and enhance the success of your product so that it meets your customers needs, looks and tastes good, is safe, cost effective, and complies with the relevant legislation.
The course was last offered in Brisbane in March 2008, and is currently being planned for 2009. Please refer to www.foodstream.com.au/commercialisingyourfoodproduct.
The course provides an introduction to business and marketing issues, combined with basic food preservation, safety, and processing information. Legislative issues relating to food standards and labelling are also introduced. |
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This course relates to the production of stock and aqua feeds using pellet milling technology. It covers ingredients used and their characteristics, and the cooking/precondition of the mix. Issues with preparation of the mix (milling, mixing, etc.) are described, and how the ingredients, their preparation, and process factors affect pellet quality. Die and roller design, as well as post-process issues (product cooling) are discussed, along with new developments in the technology.
Details of the course can be viewed at www.foodstream.com.au/pelletmilling/. Please contact us for more information. |
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Pellet Milling Technology |
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ABN: 56 117 205 311 |
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This site last updated 18 June 2009 |