This course is presented by Dennis Forte & Associates in cooperation with the Institute of Food Research & Product Development (IFRPD), Kasetsart University.

A Food & Feed Drying Technology Course is also being offered with additional discounts for those attending both courses.

› Customised in-house training can also be offered while the presenter is in Thailand. For more information please email Dennis at : forte1@iinet.net.au

Overview

This course will be presented in English.

A Unique Approach to Applied Extrusion Training

We have been presenting “Food and Feed” Extrusion courses in Australia and internationally since 1996. That course, while very practically oriented, is dominated by lecture-style presentations, supported by a single practical demonstration.

This “Applied" Extrusion Course, which we have presented in Thailand since 2011, takes a different approach, providing participants with an understanding of the theory of the extrusion process, combined with pilot plant exercises demonstrating how the principles are applied across different products and extruder types.

Introductory sessions cover relevant extrusion theory, followed by discussion in which the product formulation, and screw configuration/ process parameters are “designed”. Then we go to the pilot plant and make the product - running the formulation with the designed screw profile.

While a limited number of specific products can be made during the program, the range is selected to demonstrate the principles and issues involved across the range of types of extruded products – including expanded snacks and breakfast cereals, pastas and third generation snack pellets, textured vegetable proteins, pet foods and aqua-feeds. Five different products are made on three different types of extruder (long barrel single screw, twin screw, and collet extruders) during the three-day course.

Topics covered include —

Principles of Extruder Configurations (Single and Twin Screw)
Role of Rheology in Extrusion
Die types and effects, Die Design
Ingredients used in Extrusion
Causes and effects of Extruder Instability
Screw, Barrel, and Die-Plate wear

Exercises in product formulation, screw configuration and process design include —

Textured vegetable protein, TVP (similar operation to pet/fish feeds)
Direct expanded breakfast cereal
Third generation snack pellet
Co-extruded expanded snack
High moisture meat analogue

These exercises are chosen to reflect the range of processes/ configurations used across both human food and animal/fish feed applications.

Who Should Attend?

Engineers, technologists, and scientists involved in the extrusion of products such as expanded snacks and breakfast cereals, pet foods and aquaculture feeds.

Sponsorship

We appreciate support/ sponsorship from companies involved in providing equipment and services relevant to Extrusion.

Become a Sponsor

Registration Fee

50,000 Thai Baht per person

Registration fees are fixed in Thai Baht, but may vary in other currencies according to fluctuations in exchange rates.

A 10% discount is offered for registrations received and paid in full within 14 days.
**Should payment not be received by the due date a new invoice will be issued at the full rate (with the discount removed).
An additional 10% discount applies to both course fees for those attending consecutive courses.
A 5% discount applies for three or more course registrations received together from the same company.
Special fees for non-profit research organisations and PhD students (subject to places available).
Advise on registration form if claiming special fee:
Non-profit Research Organisation (including University staff) – 20% discount.
PhD Students – 35% discount. Advise University you are enrolled in at registration.

Registration fees include presentation handouts directly related to the course, as well as lunches, morning and afternoon teas.

REGISTRATIONS CLOSE 4 July 2025

To book places at the course, use the link below to access the registration form.

We will confirm your registration and send an invoice for your registration fees. Fees must be paid prior to the course.

Registration Form

OUR CANCELLATION POLICY

Fees, less a 15% handling charge, will be refunded if participants cancel their registration 21 days or more prior to the course. Fees will not be refunded after that date, but a substitute participant will be accepted at any time.

We reserve the right to cancel or postpone the course if necessary (e.g. due to insufficient registrations). In this case a full refund of fees will be available. Dennis Forte & Associates liability is limited to the registration fee only, and Dennis Forte & Associates cannot be held liable for air fares, accommodation, or other related expenses.

Venue

Institute of Food Research & Product Development (IFRPD)
Kasetsart University
Bangkok
Thailand

Accommodation

Participants are responsible for their own accommodation. A wide range of accommodation is available in Bangkok. Accommodation options in the vicinity of the course include the following:

Accommodation Options

Brochure on suggested accommodations and prices available soon.

Further Information & Enquiries

Visit our Contact page.

Extrusion training can also be offered to companies on-site at their facility, at a level suitable for operators, or for technical staff.

Course Presenters

Mr Dennis Forte a chemical engineer with extensive experience in extrusion processing and die design, having worked with a variety of companies and extruded products, including breakfast cereals and snacks, pet foods and aqua-feeds, pasta, and confectionery.

Mr Keith Brewood is a Chartered Engineer and an experienced practitioner in the field of Extrusion Cooking, with many years’ service to industry in Food Engineering and Food Manufacturing. His product areas of experience include pet food, breakfast cereals, snack foods, modified starches, pulses and pea proteins, TVP, cereal processing and confectionery.

Books by the Course Presenter

Available to course participants at 20% discount to list price. Limited spare copies will also be available for perusal/purchase at the course until sold out (orders at the same book cost, plus delivery, will be accepted for delivery after the course).

Food & Feed Extrusion Technology:
An Applied Approach to Extrusion Theory

This book provides background on extrusion technology relevant to all types of extruded food products.
› Hardcover USD220 or equivalent

The Design of Food Extrusion Dies

This book is unique in providing specific guidance on die design, with worked examples and tutorials.
› Hardcover USD250 or equivalent

Food Extrusion Process Scale-Up & Process Transfer:
Witchcraft or Science?

Scaling an extrusion process involves an understanding of many process variables. This book shows how scientific and engineering principles can be used to achieve the required outcome.
› Hardcover USD250 or equivalent

Food & Feed Drying Technology: A Practical Approach

This book provides practical information on different drying technologies used across the range of food and feed products. It includes design procedures with examples from the authors’ industrial experience.

Hardcover USD235 or equivalent

Shipping -

› An additional fee for shipping will be charged per order.
› Some jurisdictions may apply additional import duties, charged directly to the receiver of the book/s.

Online Book Store