The Kansas State University Department of Grain Science and
Industry and Global Campus will offer the course, “Pet Food Processing,” GRSC 645 ZB,
for the fall 2014 semester. Taught by a
team of experts in the industry and academia, the course will offer a strong emphasis on practical, real-world
examples from the trade, according to the school.
Guest lecturers for the course include Department of Grain
Science and Industry faculty Greg Aldrich, Sajid Alavi, Cassie Jones, Charles
Stark, Bhadriraju Subramanyam and Fred
Fairchild. Guest lecturers from industry include Brian Plattner, Wenger Manufacturing;
Craig Cowley, Hills Pet Nutrition; Brian
Strouts, American Institute of Baking; and Brian Hale, Bemis Packaging.
The course will be of interest to those working in the petfood industry and petfood sales as well as petfood nutrition, packaging and
The course will be an overview of the petfood industry and the
processes involved with the production of food for companion animals. Course
subjects will range from industry statistics and segmentation to raw material
identification, handling and processing. The science and technology behind petfood extrusion, baking, canning
and injection molding will be discussed, along with an overview of petfood
manufacturing plant design, packaging of petfood, regulations governing petfood production, petfood business management and animal evaluation techniques,
project management and formulation.
“Pet Food Processing” is offered for three credit hours from
Kansas State University.
Explore the science behind extrusion technologies in the article, "Applying polymer science to extrusion and drying of petfoods"
Advances in extrusion, drying and cooling technology and products
Extrusion extravaganza 2010
Get even more online in our database of the latest equipment in all things extrusion, drying and cooling. Check out www.petfoodindustry.com/products.aspx and click "Equipment" or visit www.petfoodindustry.com/ExtrusionExtras.aspx for additional information on th
--- Thank you for your patience ----
If you have any issues logging in or any other need feel free to contact us.