Petfood professionals interested in learning about the latest extrusion processing technologies met at Kansas State University in August to participate in the Extrusion Processing: Technology and Commercialization short course.
The course, hosted by the University's International Grains Program, was attended by 36 professionals from seven countries who came to Sabetha, Kansas, USA, to study the latest ingredients, technologies and applications. Attendees also learned about sensory aspects of extruded products and studied business plans for product development.
The course will be offered again in August 2012.
To be effective, probiotics must be live and viable
It's the finishing touch that can meet both owner and pet needs.
What is this quiet, unassuming ingredient, and should it be there?
Advances in extrusion, drying and cooling technology and products
Cost reduction can often be achieved through optimizing usage of gels and thickeners
Explore the science behind extrusion technologies in the article, "Applying polymer science to extrusion and drying of petfoods"
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