|
Objective: This course will focus on applications of extrusion processing in developing cereal grain products.
Who Should Attend: Anyone interested in applications of extrusion processing. Included in this group are process engineers, food scientists, and personnel in research and development, technical sales, and quality assurance.
Course Summary: Formulation and development of a wide array of products and the relationship of raw material functionality and evaluation in extrusion processing will be emphasized. Included are discussions on expanded, pre-cooked, flaked, texturized products, half-products and demonstrations on a twin-screw extruder.
Course Highlights
- Rheology
- Processing Concepts
- Raw Materials
- Formulations & Ingredient Functionality
- On-site Processing of Breakfast Cereals, Fried Snacks & Pasta
- Product Quality Evaluation
- Tours
Offered as a specialized course for small groups
|