Annual Food Extrusion: Cereals, Pulses, Proteins & Other Ingredients
Check back for 2022 course dates and registration.
Overview
- Non-refundable
- Participants completing the week-long course will be awarded a certificate and are eligible for 32 Professional Development Hours (PDHs).
Objectives:
- Examine the processing of different food ingredients.
- Identify current practices for processing TVP.
- Explore extrusion processing and its hardware.
- Learn and understand whole-grain cereals and legumes processing.
- Discuss current meat analogue processing methods.
Course Requirements:
- An internet connection: broadband wired or wireless (3G or 4G/LTE)
- This course will be hosted on Zoom; for more information, visit support.zoom.us
Payment Options:
- Credit card or electronic check — Please have payment ready to apply during registration.
- Request approval for invoicing/wire transfer