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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
26th Annual Food Extrusion Short Course: Proteins, Pulses, Cereals, & Other Ingredients | September 30-October 4, 2024
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.