Kansas State University is offering the 10th Anniversary edition of its annual extrusion short course on August 5â€“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.