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Extrusion course students standing around table viewing samples

Program Overview

The Extrusion Program focuses on the single most important piece of equipment in many industrial processes, the extruder, which is necessary to produce:

  • Animal feed
  • Breakfast cereal
  • Snack foods
  • Pet foods
  • Vegetable protein-based meats

The Extrusion Program’s professional development and training benefits professionals in the field, both domestically and worldwide. We meet the needs of the commodity industry encompassing food/feed/fuels derived from oilseed and cereal sectors through research and education. This program brings together expertise from both industry and research community to prepare individuals and organizations to increase their productivity and positively impact their return-on-investment.

Courses

29th Annual Snack Food Processing (Extruded Snack and Tortilla Chips) | March 24-28, 2025

This short course will cover establishment of snack food facilities, operating principles of the three major types of extruders, and supporting equipment. Topics include fried corn chips, corn tortilla chips, friction extruder-puffed fried and baked snacks, single, twin-screw extruder snacks, high protein and whole grain snacks, cereal chips, fryers and ovens, packaging, and quality assurance.

Learning Objectives: 
  • Train production personnel in principles and characteristics of extruders and support systems (drying, coating, packaging) for effective selection and operation.
  • Review current practices for preparation of fried corn chips, corn tortilla chips, half products, high protein snacks and other extruded snacks.
  • Familiarize attendees with practical aspects of snack foods processing technology.
Register for 29th Annual Snack Food Processing (Extruded Snack and Tortilla Chips) Course
Past Agenda - Snack Food Processing
Snack Food Processing Short Course Video

10th Annual Extruded Pet Foods and Treats | July 7-11, 2025

The Extruded Pet Foods and Treats program will cover information on material handling, preconditioning, extrusion of pet foods, extruded and non-extruded treats, raw material, extrusion hardware, automation, product analysis, meat handling in pet food, drying, cooling, and enrobing, food safety, pet food and treat shelf life, and troubleshooting.

Register for the 10th Annual Extruded Pet Foods and Treats Course
Past Agenda - Extruded Pet Foods and Treats Course

27th Annual Food Extrusion Short Course: Proteins, Pulses, Cereals, & Other Ingredients | September 29-October 3, 2025

This program will cover detailed information on cereal grains, legumes, soy protein, dry extrusion; full fat soybean processing; extrusion expelling of soybeans for making natural/organic soy flour; raw material selection, preparation and characteristics of soy flour, concentrates and isolates; extrusion hardware, single and twin screw extruders for cereals and TVP production; extrusion dies; extruder troubleshooting effect of preconditioning; wheat gluten and its application; thermal and mechanical processing of cereal grains, high protein, whole grain products, coating of cereals and snacks, application of TVP in meat, meat products, vegetarian application; quality control and testing of finished products; high moisture meat analogs, soy flavor, drying, toasting of food products, dry milling of cereals.

Custom Company Course

The Texas A&M Engineering Experiment Station’s (TEES) Extrusion Program, under the direction of Dr. Mian Riaz, offers custom Extrusion Programs for companies. Contact TEES EDGE to discuss a custom program and how to align it with your budget and goals.