Thursday, August 29, 2024 09:00 – Friday, August 30, 2024 16:30
New Zealand Food Innovation Auckland Ltd (The FoodBowl) Te Ipu Kai, 28 Verissimo Drive Auckland, 2022 New Zealand
Overview
At a time when the vegetarian and vegan markets are expanding rapidly and there is increasing concern over the environmental sustainability of the continued widespread consumption of animal products, there is an increasing interest in the use of a number of technologies including Extrusion Cooking Technology (ECT) for the processing of Plant-Based Proteins.
ECT may be used to process functional protein ingredients into meat like textures (or “Meat Analogues”) via two distinctly different processes. These are the textured vegetable protein process (TVP, carried out at < 30% moisture) and the high moisture extrusion cooking process (HMEC, carried out at > 60% moisture).
This program will focus upon a discussion of the fundamental raw material requirements and the specific processing techniques (ie processing parameters and die design) required to achieve these two processing technologies.
Aim
This program provides value to those preparing product formulations and planning or running extrusion operations – from engineers, managers and line supervisors, to extruder operators. Note that many topics are quite technical in nature, but we start from basics, assuming no prior knowledge, so that participants can take understanding at a level appropriate to their requirements.
Registration
$1300AUD per person
The Registration fee is set in AUD and will vary when converted to other currencies according to fluctuations in exchange rates.
AVAILABLE DISCOUNTS
A 10% discount applies for registrations received by 12 JULY 2024 and paid within 14 days of that date.
An additional 10% discount applies to all course fees for those attending consecutive courses.
An additional 5% discount applies for three or more course registrations received together from the same company.
Special fees for PhD students and non-profit research organisations (limited places available).
Advise on registration form if claiming special fee:
Registration fee includes handout notes directly related to the presentations.
REGISTRATIONS CLOSE 9 AUGUST 2024 (late registrations can be accepted, subject to being able to process them and receive payment in time)
To book places at the course, use the link below to access the registration form.
We will confirm your registration and send an invoice for your registration fees. Fees must be paid prior to the course.
OUR CANCELLATION POLICY
Fees, less a 15% 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.
We reserve 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. Dennis Forte & Associates liability is limited to the registration fee only, and Dennis Forte & Associates cannot be held liable for air fares, accommodation, or other related expenses.
Course presenter
The main presenter is Mr Dennis Forte, a chemical engineer with extensive experience in extrusion processing and die design, including breakfast cereals, extruded snacks, pasta, and confectionery. Dennis has worked with a wide variety of companies using extrusion technology.
