This course is presented by Dennis Forte & Associates in collaboration with the National Centre of Excellence for Food Engineering (NCEFE), Sheffield Hallam University. Dennis Forte & Assoc. have been presenting extrusion training in countries including Australia, Thailand, Norway, Switzerland, Chile, South Africa & New Zealand for over twenty years.

› A course in Design of Food Extrusion Dies is also being offered with additional discounts for those attending both courses.

Overview

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 applied during the video demonstration on day 2.

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. Important aspects of peripheral systems (eg raw materials pre-processing, preconditioning) are also covered.

Handout 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.

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

This course is sponsored by CFAM

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

BECOME A SPONSOR

Registration Fee

1170 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 Design of Food Extrusion Dies 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 presentation handouts, lunch and 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.

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

National Centre of Excellence for Food Engineering (NCEFE)

Sheffield Hallam University

811 Attercliffe Rd, Sheffield S9 2AA, United Kingdom

United Kingdom

welcome to Sheffield information pack

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, 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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