Food Extrusion & Puffing Workshop

Course content

Pre-workshop self study:

• Extrusion fundamentals
• Puffing fundamentals
• Ingredients

Introduction to extrusion:

• Screw elements: function and configuration
• Effects of mechanical and thermal energy input
• Steam addition into extruder and preconditioning as a means of thermal energy addition
• De-gassing and application of vacuum as a means of therman energy removal
• Analytical methods to analyze raw materials and final products

Puffed and extruded cereals & snacks:

• Puffing technology
• Direct and indirect expanded cereals & snacks
• Coloring and coating
• Co-extrusion
• Downstreaming options for cereals

Plant-based proteins:

• Low moisture extrusion
• High moisture extrusion
• Downstreaming equipment
• Coloring and flavoringö

Ingredients:

• Modified flours & starches
• Reconstituted rice
• Extruded breadcrumbs

You need to be actively involved in the technological aspects and feasibility of extrusion production for food.

• Hands-on training with our experienced extrusion experts
• Training documentations 
• Lunch on all full training days
• Certificate of participation
• Invitation letter for visa application