Those interested in learning the latest in ingredient innovations and equipment usage in extrusion processing should attend the International Grains Program's annual Extrusion Processing course. The hands-on training opportunity is scheduled for August 13-16, 2013 at Kansas State University in Manhattan, Kan.
Geared toward technical and managerial personnel from the food, pet food and feed industries, as well as ingredient companies, the course will provide insight from experts in industry and academia, as well as hands-on training sessions. The training will also focus on the science and practice of consumer acceptance studies for new products.
Along with learning the fundamentals and about operations, researchers will also learn the latest trends in extrusion processing and information on how to set up an extrusion-based business. While learning about the technology, participants will also receive training from the business angle.
"The intricacies of setting up an extrusion-based business including capital decision-making and strategic planning are addressed in this course," says Sajid Alavi, course coordinator and associate professor of grain science and industry. "Case studies are conducted with an emphasis on both the United States and developing world markets."
The lectures will provide insight into processing of a diverse range of extruded products including breakfast cereals, snacks, textured soy protein, pet food and feed for poultry and aquatic species. Interactive lab exercises and demonstrations for participants at the Kansas State Extrusion Laboratory and a field trip to Wenger Manufacturing in Sabetha, Kan. will also be available.
Registration is available through the Extrusion Processing course website. Sign-up discounts for early bird registration have been extended through June 28, 2013.
Geared toward technical and managerial personnel from the food, pet food and feed industries, as well as ingredient companies, the course will provide insight from experts in industry and academia, as well as hands-on training sessions. The training will also focus on the science and practice of consumer acceptance studies for new products.
Along with learning the fundamentals and about operations, researchers will also learn the latest trends in extrusion processing and information on how to set up an extrusion-based business. While learning about the technology, participants will also receive training from the business angle.
"The intricacies of setting up an extrusion-based business including capital decision-making and strategic planning are addressed in this course," says Sajid Alavi, course coordinator and associate professor of grain science and industry. "Case studies are conducted with an emphasis on both the United States and developing world markets."
The lectures will provide insight into processing of a diverse range of extruded products including breakfast cereals, snacks, textured soy protein, pet food and feed for poultry and aquatic species. Interactive lab exercises and demonstrations for participants at the Kansas State Extrusion Laboratory and a field trip to Wenger Manufacturing in Sabetha, Kan. will also be available.
Registration is available through the Extrusion Processing course website. Sign-up discounts for early bird registration have been extended through June 28, 2013.
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