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
27th Annual Food Extrusion Short Course: Proteins, Pulses, Cereals, & Other Ingredients | September 29-October 3, 2025
This intensive technical program provides a comprehensive exploration of engineering concepts and unit operations associated with the processing of cereal grains, legumes, and soy-based materials. Emphasis is placed on dry extrusion technology and the mechanics of full-fat soybean processing, including extrusion-expelling for the production of natural and organic soy flour.
Participants will examine raw material characteristics and selection criteria critical to process optimization. The curriculum covers the physicochemical and functional properties of soy derivatives—such as soy flour, concentrates, and isolates—and delves into the design and operation of extrusion equipment, including single- and twin-screw extruders used in the manufacturing of texturized vegetable protein (TVP) and expanded cereal products.Additional modules address high-moisture meat analogs, flavor development and retention during thermal processing (drying, toasting), and the application of plant proteins in hybrid and meat-free formulations. Quality control protocols, product testing methodologies, and sensory evaluation frameworks round out the program, providing a full-spectrum understanding of plant-based food engineering.
35th Annual Feed, Pet Food and Aqua Feed Extrusion – February 2-6, 2026
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.
30th Annual Snack Food Processing (Extruded Snack and Tortilla Chips) | March 23-27, 2026
- 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.
11th Annual Extruded Pet Foods and Treats | July 6-10, 2026
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.
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.