These short courses are presented by FoodStream in conjunction with the Institute of Food Research and Product Development, Kasetsart University, Bangkok, Thailand.
An outline of courses and their contents can be downloaded.
A summary brochure is also available.
WE APPRECATE SUPPORT FROM COMPANIES INVOLVED IN DRYING AND RELATED TECHNOLOGY:
Click here to download information on sponsorship opportunities as a pdf file, or email training@foodstream.com.au
Support provided by:
Courses:
Feed Manufacturing Technology - 18 & 19 July 2012 NEW PROGRAM
This course relates to the production of stock and aqua feeds. It includes topics from our previous “pellet milling” program, plus the basics of extrusion. It also covers ingredients used and their characteristics, the cooking/preconditioning of the mix, and final operations such as drying.
Food Water Activity & Drying Technology- 18 & 19 July 2012
This course provides practical knowledge of water activity in foods and food drying processes, relevant to drying a wide range of food products (extruded and non-extruded). Day 1 focuses on Water Activity in Foods, what it is, its prediction and measurement, and its relationship to food microbiological and chemical stability. Day 2 concentrates on Food Drying Technology, general drying theory, and drying systems used in the food and feed industries. Participants may attend either individual day or the whole course.
Breakfast Cereals Workshop- 20 July 2012 NEW PROGRAM
This program provides basic coverage of operations involved in the manufacture of breakfast cereals. Topics covered include, Raw Materials, Cooking and Preconditioning, Extrusion Processing, Flaking and Shredding, Drying and Toasting, Coating, Puffing.
Applied Food and Feed Extrusion – 23 to 25 July 2012
This “applied extrusion” course takes a different approach – introductory sessions covering relevant extrusion theory, followed by group sessions in which the product formulation, and screw configuration/process parameters are “designed”. Then we go to the pilot plant and run the formulation with the designed screw profile to make the products. Relevant to the range of types of extruded products – including expanded snacks and breakfast cereals, pastas and third generation snack pellets, pet foods and aqua-feeds.
Extrusion Die Design- 26 & 27 July 2012
The course covers the theory and practice of designing dies for extrusion systems. 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 covered.
Food Engineering – Principles & Practices – 26 & 27 July 2012
This course covers basic engineering principles used in food processing. Tutorials and examples to demonstrate/practice application of the theory are included.