This short course is presented by Dennis Forte & Associates in conjunction with The Centre for Feed Technology (Fortek), Norway.
New and Improved Program for 2025
The following program is an extension of our standard Aquafeed program (which has been successfully presented at NMBU for the last decade). It seeks to build upon the foundations laid in the other program. This will be achieved through more in-depth discussions of various topics, in-class tutorials, home study exercises and two pilot plant demonstrations.
Overview
This course will be presented in English.
This 4-day course (spread over 5 days) covers the principles of Extrusion, the Design of Extrusion Processes for both Aquatic Feeds and Petfoods, as well as how the formulation interacts with the Extrusion Process. Principles learned will be demonstrated using the extruder in the Centre for Feed Technology Pilot Plant.
The core aspects of Extrusion Technology will be discussed and developed, taking into consideration the nuances of the processing of both Petfoods and Aquatic Feeds, via both in-class discussions, videos and practical tutorials.
The course is relevant to both Single and Twin Screw Extrusion Technology.
The course will cover topics from the basics of extruder systems and their configuration, the design of dies, through what is happening chemically and physically inside the extruder barrel, to an understanding of extruder instability.
The principles of mass and energy balances (to quantify the process) and the application of Extrusion Scale-Up will be presented by numerous worked examples.
Attendees will also be expected to complete Home Study Exercises each day.
Topics covered include —
Principles of Extruder Configurations (Single and Twin Screw)
Role of Rheology in Extrusion (In-Screw Rheology and Melt Rheology)
Die Types and effects, Die Design
Extrusion Chemistry – Recipe Design
Product Density Control
Preconditioning and Steam Injection for Extrusion
Causes and effects of Extruder Instability
Extrusion troubleshooting
Measurement of Ingredient Functionality Characteristics
Principles of Extrusion Process Scale-Up
Examples in product formulation and the design of extrusion processes will be included to demonstrate application of the theory. Principles learned will be applied during the practical demonstrations on Day 3. Important aspects of peripheral systems (eg raw materials pre-processing, preconditioning) are also covered.
Course study notes directly relevant to the presentations are included in the registration fee. Participants can order a more detailed hardcover text book at an additional cost.
Whilst the majority of the program is confirmed Dennis and Dejan are currently finalising a couple of sessions. Thank you for your patience.
Who Should Attend?
This program is relevant to technical staff interested in the formulation of extruded aquafeeds and dry petfoods and the use of extrusion technology for the production of these products. The program takes participants from the basics of what extrusion is and what it can do, through to a detailed understanding of the design of formulations and processes and the operation and troubleshooting of extrusion systems.
Sponsorship
We appreciate support/sponsorship from companies involved in providing equipment and services relevant to Extrusion or Aquafeed.
Registration Fee
23,500 NOK per person
The Registration fee is set in Norwegian Krone and will vary when converted to 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 5% discount applies for three or more course registrations received together from the same company.
Special fees for PhD students and non-profit research organisations (limited places available).
Non-profit (including university staff) - 20% discount.
PhD students - 35% discount. Please advise the university you are enrolled in at registration.
Advise on registration form if claiming special fee:
REGISTRATIONS CLOSE 21 MARCH 2025 (late registrations can be accepted, subject to being able to process them and receive payment in time). 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.
OUR CANCELLATION POLICY
Fees, less a 15% handling charge, will be refunded if participants cancel their registration prior to the closing date for registrations. 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
Norwegian University of Life Sciences (NMBU)
Vitenparken Building
Fredrik A. Dahls vei 8
Ås (near Oslo), Norway
Accommodation
Participants are responsible for their own accommodation. Ås has limited accommodation options therefore most attendees and Dennis choose to stay in Ski and catch the train each day. Hotels in the vicinity of Ski include the following.
-
Thon Hotel Ski
Jernbaneveien 8, 1400 Ski, Norway
+47 64 85 35 00There are also numerous Airbnb options.
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, including aquafeed production. Dennis has worked with a wide variety of companies and extruded products.
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 at the course, (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
The Design of Food Extrusion Dies
This book is unique in providing specific guidance on die design, with worked examples and tutorials.
› Hardcover USD250
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
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
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.
Join our mailing list
For information on extrusion related courses please subscribe to our mailing list, now managed by Dennis Forte & Associates.