The Food Processing Center

Purpose

of Workshop

Take a trip to any grocery store or supermarket, and you will see almost entire aisles dedicated to extruded products like cereals, snacks, pastas, and texturized vegetable proteins. These products account for billions of dollars in annual sales worldwide.

Whether extruded products are already a strong component of your business or you are expanding into this food category, The Food Processing Center's Extrusion Workshop can help. The Extrusion Workshop is an introductory, hands-on workshop combining extrusion theory and techniques with pilot plant exercises emphasizing real-world product development in a variety of food categories. The workshop combines lectures and pilot plant demonstrations from both industry and faculty experts.

Benefits of Attending

This professional development and educational opportunity will allow attendees to:

• Learn from experts
• Network with peers and industry experts
• Explore new opportunities
• Observe pilot plant demonstrations

Intended Audience

This workshop is geared towards food technicians, scientists and product developers already working or desiring to work in the area of extrusion or any food industry professionals with the goal of expanding their extrusion knowledge base.

Session Topics

• Extrusion Research and Development
• Extrusion Ingredients (Starch, Dietary Fibers, Proteins, Vitamins & Minerals)
• Extruder Hardware & Design
• Analytical Techniques for Testing Extruded Products
• Current Issues in Food Safety and Sanitation for Extruded Products
• Extrusion Applications
• Extrusion Applications of Cereal-Based Food Products
• Measurement of Critical Control Points During Extrusion & Drying
• Extrusion Operation and Process Variables
• Dryer Design, Applications and Operation
• Extrusion Trouble Shooting of Cereal Based Products

All sessions subject to change

Expert Presenters

Dr. Joseph Baumert
Associate Professor - University of Nebraska Food Science & Technology Department, Director of the Food Allergy Research & Resource Program (FARRP) 

Christopher Dohl
Technical Center Director - Wenger, Sabetha, Kansas

Russell Parde
General Pilot Plant Manager – The Food Processing Center

Brian Plattner
Process Technology Director - Wenger, Sabetha, Kansas

Dr. Devin Rose
Associate Professor - University of Nebraska Food Science and Technology Department

Dr. Brad Strahm
Principal - The XIM Group, LLC, Sabetha, Kansas

Dr. Jayne Stratton
Research Professor & Laboratory Services Manager – The Food Processing Center

Robert Sunderland
Director of Dryer Technology - Wenger, Sabetha, Kansas

All speakers subject to change

Dates & Location

June 6-8, 2023

The workshop will be conducted at the Food Innovation Center on the University of Nebraska Innovation Campus.

Make a Reservation