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.
Feed, Pet Food and Aqua Feed Extrusion – February 5-9, 2024
This hybrid course offers an extensive look into the principles and characteristics of extruded feed, pet food and aqua feed processing, as well as support systems for effective processing. This 4.5-day short course will be delivered by leading instructors from around the world.
Snack Food Processing Short Course: Extruded Snacks & Tortilla Chips – April 8-12, 2024
This course covers training production personnel in principles and characteristics of extruders and support systems (drying, coating, packaging) for effective selection and operation; reviews current practices for preparation of fried corn chips, corn tortilla chips, half products, high protein snacks and other extruded snacks; and familiarizes attendees with practical aspects of snack foods processing technology.
This course is being held in-person and live, online via Zoom.
Extruded Pet Foods and Treats – July 8-12, 2024
The Extruded Pet Foods and Treats program will train production personnel in the principles and characteristics of extruders and support systems for effective selection and operation, and review current practices for preparing pet foods and pet treats, and familiarize attendees with practical aspects of extrusion technology for pet food manufacturing.
Food Extrusion: Proteins, Pulses, Cereals & Other Ingredients – September 30-October 4, 2024
The Texas A&M Engineering Extrusion Program offers its annual short course, Food Extrusion: Proteins, Pulses, Cereals & Other Ingredients. In this course, industry and academic experts deliver extrusion best practices, characteristics of extruders, support systems for effective selection and more.