This course is presented by Dennis Forte & Associates in conjunction with New Zealand Food Innovation Auckland Ltd (The FoodBowl). D.Forte & Assoc. have been presenting extrusion training in countries including Australia, Thailand, Chile, Norway, Switzerland, South Africa, New Zealand and the UK for more than 20 years.
A Food & Feed Extrusion Course is also being offered with additional discounts for those attending both courses.
Overview
Drying is one of the most common operations in food and feed production. It is used across virtually every sector/commodity. It is critical to the quality and/or functionality of many products, and it is one of our most energy-intensive process operations. Yet it is often poorly understood and inefficient.
This short course in Drying Technology combines the practical perspective of experienced industry professionals with the in-depth technical knowledge of drying processes.
The course will start by explaining water activity in products, and how it relates to both the quality/preservation of the product and the efficiency of the drying process. We will then go on to the basics of drying theory and how this theory relates to practical application. Different types of drying systems will be explained. Principles of psychrometrics will be combined with heat & mass balance techniques to analyse and design drying processes, demonstrated using practical examples.
On Day 2, more advanced drying concepts will be explained, using practical examples to demonstrate how drying curves can be modeled and predicted based on real data. Quality issues in dried products will also be discussed in more detail, and a case study presented to show how existing drying processes can be improved. The program will finish with a series of case studies about different drying technologies.
This course is about understanding the drying technologies used commonly across the food and feed industries - and how we can use that understanding to improve current processes and products, or design/select new systems that are both effective and efficient.
Who Should Attend?
This program is relevant to Technical Staff interested in the formulation of extruded foods and the use of extrusion technology in food & feed processing and also for Operational Staff. 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.
Sponsors
We appreciate support/sponsorship from companies involved in providing equipment and services relevant to Food Extrusion operations.
Registration Fee
$1500 AUD per person
The Registration fee is set in AUD and will vary when converted to other currencies according to fluctuations in exchange rates.
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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 all course fees for those attending consecutive courses.
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).
Advise on registration form if claiming special fee:
Registration fees include presentation handouts directly related to the course, as well as lunches, morning and afternoon teas. Participants can order a more detailed hardcover textbook at an additional cost.
REGISTRATIONS CLOSE 8 AUGUST 2025 (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.
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
New Zealand Food Innovation Auckland Ltd (The FoodBowl)
Te Ipu Kai, 28 Verissimo Drive,
Auckland Airport 2022
Accommodation
Participants are responsible for their own accommodation. Some options in the vicinity of the course include the following.
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ibis budget Auckland Airport
2 Leonard Isitt Drive, Auckland Airport 2150 AUCKLAND
+64 9 255 5152Jet Park Hotel Auckland Airport
63 Westney Road, Mangere, Auckland 2022
+64 9 275 4100https://www.jetparkauckland.co.nz
Novotel Auckland Airport
Auckland International Airport, Ray Emery drive 2022 AUCKLAND
+64 9 257 7200Sudima Auckland Airport
18 Airpark Drive, 2022 Auckland +64 9 551 8888
Heartland Hotel Auckland Airport
14 Airpark Dve, Auckland Airport, 2022 +64 9 275 4540
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 is a Chemical Engineer with extensive experience in Extrusion Processing and Die Design, including breakfast cereals, extruded snacks, pasta, and confectionery. Dennis has worked with a wide variety of companies using Extrusion Technology.
Books by Course Presenter
Available to course participants at 20% discount to list price. Limited spare copies will also be available for perusal, (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 AUD340 (USD220)
The Design of Food Extrusion Dies
This book is unique in providing specific guidance on die design, with worked examples and tutorials.
› Hardcover AUD380 (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 AUD380 (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 AUD360 (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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