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 Food & Feed Extrusion course is also being offered with additional discounts for those attending both courses.
Overview
Please note, this course will be presented in English.
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 provides value to those planning or running extrusion operations - from engineers, managers and line supervisors, to extruder operators. Note that many topics are quite technical in nature, but we start from basics, assuming no prior knowledge, so that participants can take understanding at a level appropriate to their requirements.
Sponsor
Sponsorship
We appreciate support/sponsorship from companies involved in providing equipment and services relevant to Extrusion.
Registration Fee
EUR920 per person
The Registration Fee is set in Euro and will vary when converted to other currencies according to fluctuations in exchange rates.
-
A1 0% 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:
Registration fees include presentation handouts directly related to the course, as well as lunches, morning and afternoon teas.
REGISTRATIONS CLOSE 10 January 2025
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
HES-SO Valais Wallis
Institute of Life Technologies
Campus Energypolis
Rue de l’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.
-
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 aquafeed production. Dennis has worked with a wide variety of companies and extruded products.
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 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 or equivalent
The Design of Food Extrusion Dies
This book is unique in providing specific guidance on die design, with worked examples and tutorials.
› 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 & 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.
Join our mailing list
For information on extrusion related courses please subscribe to our mailing list, now managed by Dennis Forte & Associates.