Tuesday, September 16 , 2014
Kansas State University is offering the 10th Anniversary edition of its annual extrusion short course on August 5–8, 2014, in Manhattan, Kansas.
"Extrusion Processing: Technology and Commercialization" will cover various
aspects of extrusion processing, including technology, equipment, product
development and sensory evaluation of new products. Products covered include
snack foods, textured soy, breakfast cereal, rice analog, petfood and aquatic
feed. Apart from learning about extrusion processing from experts in industry
and academia, the short course will also focus on strategic business planning
for processing companies with the help of faculty from the Department of
Agricultural Economics at Kansas State.
There will be hands-on and practical
oriented lab sessions in which different products will be developed and
evaluated both instrumentally and by using a consumer panel. One day of the
short course will be reserved for visit to Sabetha, Kansas, which is home to
major manufacturers of extruders and ancillary equipment.
The short course is
recommended for technical and managerial personnel in the food, petfood and
feed industry and ingredient companies desiring training in fundamentals and
operations, entrepreneurs who desire to set up a new extrusion-based food
processing business, and researchers interested in updating themselves with the
latest practices and trends in extrusion processing. In addition, the short
course presents an excellent opportunity to develop useful contacts and network
with industry people in the US and around the world who will be present as
speakers or participants, according to organizers.
In addition to the short course, there is an optional one-day petfood workshop being held on August 4. The workshop can be
attended as a stand-alone participation or together with the extrusion short course. The
Pet Food Workshop will consist of experts speakers from industry and academia
in the area of pet nutrition and processing, and will provide the latest
information on petfood ingredient trends, nutritional requirements for dogs and
cats, specialty treats, sensory evaluation/palatability tests and safety/HACCP issues. It will also include a "capstone lab session" involving
formulation exercises for petfood recipes.
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