Monday, August 5, 2024 08:15 – Wednesday, August 7, 2024 16:45
CSIRO’s Food Innovation Centre 671 Sneydes Road Werribee, VIC, 3030 Australia
Overview
Being independent of all extruder suppliers, we offer unbiased training based on the science and engineering of extrusion. This 3-day course covers the principles of extrusion, the design of extrusion processes for human foods, as well as how the formulation interacts with the extrusion process. Principles learned will be demonstrated using the extruder in the Foodbowl pilot plant.
The program provides a good background in general extrusion technology, as applicable to the manufacture of Feeds and Human Foods. The course is relevant to both single and twin screw extrusion technology and all types of extruded foods – breakfast cereals, snacks, texturised proteins, pasta, etc.
The course will cover topics from the basics of extruder design and their configuration, through what is happening chemically and physically inside the extruder barrel, to an understanding of extruder dies and also the causes of extruder instability.
Aim
This program is relevant to Technical Staff interested in the formulation of extruded foods and the use of extrusion technology in food & feed processing and also for Operational Staff. The program takes participants from the basics of what extrusion is and what it can do, through to a detailed understanding of the design of formulations and processes and the operation and troubleshooting of extrusion systems. Topics covered include:- Principles of extruder configurations (single and twin screw)
- Role of rheology in extrusion
- Die types and effects, die design
- Extrusion chemistry – Recipe design
- Product density control
- Preconditioning for Extrusion
- Causes and effects of extruder instability
- Screw, barrel, and die-plate wear
- Extrusion troubleshooting
Registration
$2000 per person + GST
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 21 June 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:
10% discount for AIFST members (if Early Bird discount has not been applied).
The registration fee includes handout notes directly related to the presentations as well as lunches, morning & afternoon refreshments.
REGISTRATIONS CLOSE 19 JULY 2024 (late registrations can be accepted, subject to being able to process them and receive payment in time)
To book places at this course, click 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.
