This course is presented by Dennis Forte & Associates in collaboration with the National Centre of Excellence for Food Engineering (NCEFE), Sheffield Hallam University.

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

Overview

This course covers the theory and practice of designing dies for food and feed extrusion systems. The program is relevant to the production of all types of extruded products - including expanded snacks and breakfast cereals, pastas and third generation snack pellets, pet foods and aquafeeds.

Topics include calculation of die conductance/pressure drop, allowing for die entrance effects, causes of product curvature, design of primary dies, and the influence of die wear.

Note that familiarity with extrusion technology is assumed. We recommend that participants should have completed one of our three day Extrusion programs before attending this course.

Who Should Attend?

This program is relevant to those responsible for designing or specifying dies for use in extrusion processes. We recommend that participants should have completed one of our three day Extrusion programs before attending this course.

Sponsor

This course is sponsored by CFAM

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

Sponsorship

BECOME A SPONSOR

Registration Fee

780 GBP per person

The Registration fee is set in GBP and will vary when converted to other currencies according to fluctuations in exchange rates.

A 10% discount applies for registrations received by 9 AUGUST 2024 and paid within 14 days of that date..
An additional 10% discount applies to both course fees for those attending both this course and the Food & Feed Extrusion course.
An additional 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.

The Registration fee includes handout notes directly related to the presentations & will be provided prior to course commencement, as well as lunches, morning & afternoon refreshments.

REGISTRATIONS CLOSE 6 SEPTEMBER 2024 (late registrations can be accepted, subject to being able to process them and receive payment in time)

To book places at this course, click 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 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.

Dennis Forte & Associates reserves the right to cancel or postpone the course if necessary (e.g. due to insufficient registrations, or pandemic restrictions). 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

National Centre of Excellence for Food Engineering (NCEFE)
Sheffield Hallam University
811 Attercliffe Rd, Sheffield S9 2AA,
United Kingdom

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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 is 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 aquafeeds, 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 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. A Spanish version is also available.
› 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. It provides more detail related to topics covered in this course.
› 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 and 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.

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