This course is presented by Dennis Forte & Associates in conjunction with the University of Applied Sciences and Arts, Western Switzerland Valais (HES-SO Valais). D.Forte & Assoc. have been presenting extrusion training in countries including Australia, Thailand, Norway, South Africa, Chile, the United Kingdom and New Zealand for more than 20 years.
› A course in Food & Feed Drying Technology is also being offered with additional discounts for those attending both courses.
Overview
Please note, this course will be presented in English.
Being independent of all extruder suppliers, we offer unbiased training based on the science and engineering of extrusion. This 3-day course covers the principles of extrusion, the design of extrusion processes for human foods, as well as how the formulation interacts with the extrusion process. Principles learned will be demonstrated using the extruder in the pilot plant.
The program provides a good background in general extrusion technology, as applicable to the manufacture of Feeds and Human Foods. The course is relevant to both single and twin screw extrusion technology and all types of extruded foods - breakfast cereals, snacks, texturised proteins, pasta, etc.
The course will cover topics from the basics of extruder design and their configuration, through what is happening chemically and physically inside the extruder barrel, to an understanding of extruder dies and also the causes of 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 the 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.
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.
Sponsor
Sponsorship
We appreciate support/sponsorship from companies involved in providing equipment and services relevant to food extrusion operations.
Registration Fee
EUR1380 per person
The Registration Fee is set in Euro 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).
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.
The registration fee includes presentation handouts directly related to the course as well as lunches and morning & afternoon refreshments.
REGISTRATIONS CLOSE 10 JANUARY 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
HES-SO Valais Wallis
Institute of Life Technologies
Campus Energypolis
Rue de I'Industrie 19
CH - 1950 Sion
Switzerland
Accommodation
Participants are responsible for their own accommodation. Some options in the vicinity of the course include the following.
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Hôtel Élite
Avenue de Midi 6, 1950 Sion
+41 27 322 03 27
Hôtel Castel
Rue du Scex 38, 1950 Sion
+41 79 214 29 22
Hôtel du Rhône
Rue du Scex 10, 1950 Sion
+41 27 322 82 91
Hôtel des Vignes
Rue du Pont 9, CH-1958 Uvrier (8’ from Sion by car)
+41 27 203 16 71
Hôtel Moxy
Route de Chippis 64C, CH-1950 Sion
+41 27 205 63 63
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 breakfast cereals, extruded snacks, pasta, and confectionery. Dennis has worked with a wide variety of companies using extrusion technology.
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 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)
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.
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