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 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 the research community to prepare individuals and organizations to increase their productivity and positively impact their return-on-investment.
Extruded Pet Foods Treats
Description
The Texas A&M Engineering Extrusion Program offers its 6th annual Pet Foods and Treats short course. In this course industry and academic experts deliver extrusion best practices, characteristics of extruders, support systems for effective selection and more.
Objectives
- Train production personnel in principles and characteristics of extruders and support systems for effective selection and operation.
- Review current practices for preparation of pet foods and pet treats.
- Familiarize attendees with practical aspects of extrusion technology for pet food manufacturing.
Aquaculture Feed Extrusion, Nutrition, & Feed Management
Description
The Texas A&M Engineering Extrusion Program offers its annual Aquaculture Feed Extrusion, Nutrition, & Feed Management short course. In this course industry and academic experts deliver extrusion best practices, characteristics of extruders, support systems for effective selection and more.
Objectives
Train production personnel in principle and characteristics of extruders and support systems for effective selection and operation.
- Review current practices for preparation of aquaculture feeds.
- Familiarize attendees with practical aspects of feeds extrusion.
- Review aquaculture nutrition and feed management practices
Food Extrusion: Cereals, Pulses, Proteins & Other Ingredients
Description
The Texas A&M Engineering Extrusion Program offers its Annual Short Course; Food Extrusion: Cereals, Pulses, Proteins, & Other Ingredients. In this course industry and academic experts deliver extrusion best practices, characteristics of extruders, support systems for effective selection and more. Due to the COVID-19 Crisis we have offered this annual course in a live-online format at a discounted rate to help our attendees and their companies continue to improve in this difficult time.
Annual Practical Short Course on Snack Food Processing
Description
The program will cover establishment of snack food facilities, operating principles of the three major types of extruders, supporting equipment, 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.
Objectives
Train production personnel in principle and characteristics of extruders and support systems for effective selection and operation.
- 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.
Course Requirements:
- An internet connection: broadband wired or wireless (3G or 4G/LTE)
This course will be hosted on Zoom. There is no additional charge to set up a zoom account for the course. For more information visit support.zoom.us.
