This short course is presented by Dennis Forte & Associates in conjunction with The Centre for Feed Technology (Fortek), Norway.
Additional courses are also available at this venue -
› Extrusion Scale-up & Process Transfer
Overview
This course will be presented in English.
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.
This 3-day course 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 program provides a in-depth background in general extrusion technology. The course is relevant to both single and twin screw extrusion technology.
The course will cover topics from the basics of extruders and their configuration, through what is happening chemically and physically inside the extruder barrel, to an understanding of extruder dies and extruder instability.
Topics covered include —
Principles of extruder configurations (single and twin screw)
Role of rheology in extrusion
Die types and effects, die design
Extrusion chemistry – Recipe design
Product density control
Preconditioning for Extrusion
Causes and effects of extruder instability
Screw, barrel, and die-plate wear
Extrusion troubleshooting
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 demonstration on Day 2. Important aspects of peripheral systems (eg raw materials pre-processing, preconditioning) are also covered.
PDFs directly relevant to the presentations are included in the registration fee. Participants can order a more detailed hardcover text book at additional cost.
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
13,000 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.
AVAILABLE DISCOUNTS
A 10% discount applies for registrations received by 3 March 2023.
An additional 10% discount will apply to registration payments for consecutive courses.
A further 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).
Advise on registration form if claiming special fee:
PhD Students – 8500 NOK (or equivalent in other currency). Advise which University you are enrolled in at registration.
Non-profit Research Organisation (including University staff) – 10,300 NOK
REGISTRATIONS CLOSE 31 MARCH 2023 (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
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 Presenter
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.
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 USD260
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.
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