Scale-Up in the Food Industry

Loading Map....

Date(s) - 20 Nov 2014 until 21 Nov 2014
8:30 AM - 4:30 PM

Sydney - to be advised (airport area)


Our apologies, but the planned visit to Australia by Leon Levine has been cancelled, so we are unable to proceed with the course at this time. If you wish to express interest in a future “Scale-Up” course, please send up your details using the form on the side of this page.

Presented by USA food engineer Dr Leon Levine

This short course is presented by FoodStream and Innovation Optimisers in conjunction with Leon Levine & Associates.

 Course Content:

This two day course covers the principles and practices used in the scaling up and transfer of processes in the food industry.

Day 1 covers the basics of primary and secondary scale-up criteria, using examples. Workshop problems will illustrate the techniques used.

  • Description of the scale up problem
  • Definition of primary and secondary scale up criteria
  • The general development of primary scale up criteria – Experimental difficulties &  Data analysis
  • Consequences of improper scale up primary criteria and the importance of secondary criteria
  • A brief discussion of rheology
  • Several examples of primary criteria determination: Mixing, Extrusion, Dispersion of gums,  Particle size reduction
  • Class problem: Illustration of the general technique, using dispersion of material in scraped surface heat exchangers
  • Dealing with limited data

Day 2 covers the use of mathematical models and dimensional analysis in scale-up. Again examples will be used, plus workshop problems to apply the theory.

  • The use of mathematics in solving scale up problems and the efficacy in reducing the complexity of the problem/data analysis
  • Dimensional analysis and its use in assessing the scale up problem, its usefulness in establishing scale up criteria, and its limitations
  • Examples of the application of dimensional analysis including: liquid mixing, powder mixing, two phase mixing, etc
  • Class problems: Dimensional analysis of high viscosity mixing and dispersion of powders with Tri-blenders 


Thursday & Friday 20 & 21 November 2014

Tea/coffee will be available from 8:00 am on the first day, ready for the program to start at 8:30 am. Presentations will conclude by 4:30 pm on the final day.


Sydney – venue to be advised (airport/city area).

Registration Fee:

$1350 plus GST.  Includes handout notes directly related to the presentations, lunches, and morning and afternoon teas.

  •  A 10% discount applies for registration received by Friday 26 September 2014 and paid within 14 days of invoicing.
  • An additional 10% discount applies for three or more course registrations received together from the same company.

Registrations close 7 November 2014 (to allow sufficient time for the printing of course notes).

To register use the booking form below. On receipt of your booking, an invoice will be issued, with payment required prior to the course.

NOTE:  Please register early – the course will not proceed unless sufficient interest is shown by the early registration discount deadline of 26 September.

Course Presenter:

The presenter is well known USA food engineer Dr Leon Levine, president of Leon Levine & Associates Inc.

He holds a BS and MS in chemical engineering from The City College of New York and a PhD in Agricultural and Biological Engineering from Purdue. He has more than  45 years of process and product development and engineering experience across a variety of industries,  primarily in food, but also including pharmaceuticals, cosmetics, soap and detergents, and paper.  This includes employment with Pillsbury and Procter and Gamble.

In addition to his industrial experience, he has lectured on food processing at the University of Minnesota and regularly teaches continuing education courses about food process scale-up, extrusion, breakfast cereal technology, and food engineering for the American Association of Cereal Chemists, Rutgers University,  The American Institute of Baking, The American Institutes of Chemical Enginers, and private clients.

He has published numerous papers and a number of book chapters on food processing and scale-up.  He has coauthored a textbook, Food Processing Operations and Scaleup, and holds a number patents that relate to food processes and products.

In addition to being a regular columnist on food engineering in Cereal Foods World, he is on the editorial boards of the Journal of Food Engineering and the Journal of Food Process Engineering.

Accommodation and Transport:

Participants must organise their own accommodation and transport.

Cancellation Policy:

Fees, less a 10% handling charge, will be refunded if participants cancel their registration prior to the closing date for registrations. 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 (e.g. due to insufficient registrations). In this case a full refund of fees will be available.  FoodStream’s Liability is limited to the registration fee only, and FoodStream cannot be held liable for air fares, accommodation, or other related expenses.

Further information & enquiries:

Use the contact form on this page, or contact:

  • Gordon Young, Foodstream (Australia) Ph +61 414 681200

Comments are closed.