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 in Extrusion Scale-Up and Process Transfer builds on information presented in our 3 day extrusion courses. It covers techniques to scale-up an extrusion process - eg from pilot scale to production scale - or to transfer a process from one type of extruder to another. The extruders may be either the same or different makes of extruder.

Following a brief review of extrusion theory, the program discusses methods to quantify both material rheology and the extrusion process. This is then used as a basis for a planned approach to scale-up and/or process transfer. Analysis and scale-up of extrusion dies are covered as separate topics. Worked examples - taken from actual industrial scale-up experience - are used to demonstrate the methods.

The aim is to provide participants with a science-based approach to scale-up and process transfer, but which applies to real industrial processes. The limitations inherent in scaling the process is also discussed, along with how small-scale trials should be planned so that processes are more scalable.

Note: This is an advanced program, and considerable prior knowledge of participants is assumed - we recommend that participants should have previously attended one of our three-day extrusion courses as essential background to this more advanced program. Participants should also expect significant mathematics in the methods presented for scale-up and process transfer.

Who Should Attend?

This program is relevant to those involved in planning and implementation of extrusion processes - from pilot scale to industrial production. This is an advanced program and utilises numerous mathematical procedures (including mass and energy balances, weighted average total strain analysis and dimensional analysis) to extrapolate predicted behaviour from experimental data obtained at laboratory and pilot scale.

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 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 both course fees for those attending consecutive courses.
A 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 as well as lunch and morning & afternoon refreshments.

REGISTRATIONS CLOSE 22 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.

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 of an extrusion process involves an understanding of the many process variables. This book shows how scientific and engineering principles can be used to achieve the required outcomes.
› 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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