This course is presented by Dennis Forte & Associates in cooperation with the Institute of Food Research & Product Development (IFRPD), Kasetsart University.
› Customised in-house training can also be offered while the presenter is in Thailand, for more information please visit here.
› Mode of presentation for this course (on-site and/or live streamed) may change depending on Covid issues at the time. This page will be updated when more definite plans are in place.
If you wish to be advised when details become available please indicate your interest below.
Overview
This course will be presented in English.
A Unique Approach to Applied Extrusion Training
We have been presenting “Food and Feed” Extrusion courses in Australia and internationally since 1996. That course, while very practically oriented, is dominated by lecture-style presentations, supported by a single practical demonstration.
This “applied" extrusion course, which we have presented in Thailand since 2011, takes a different approach, providing participants with an understanding of the theory of the extrusion process, combined with pilot plant exercises demonstrating how the principles are applied across different products and extruder types.
Introductory sessions cover relevant extrusion theory, followed by discussion in which the product formulation, and screw configuration/ process parameters are “designed”. Then we go to the pilot plant and make the product - running the formulation with the designed screw profile.
While a limited number of specific products can be made during the program, the range is selected to demonstrate the principles and issues involved across the range of types of extruded products – including expanded snacks and breakfast cereals, pastas and third generation snack pellets, textured vegetable proteins, pet foods and aqua-feeds. Five different products are made on three different types of extruder (long barrel single screw, twin screw, and collet extruders) during the three-day course.
Topics covered include —
Principles of extruder configurations (single and twin screw)
Role of rheology in extrusion
Die types and effects, die design
Ingredients used in extrusion
Causes and effects of extruder instability
Screw, barrel, and die-plate wear
Exercises in product formulation, screw configuration and process design include —
Textured vegetable protein, TVP (similar operation to pet/fish feeds)
Direct expanded breakfast cereal
Third generation snack pellet
Co-extruded expanded snack
High moisture meat analogue
These exercises are chosen to reflect the range of processes/ configurations used across both human food and animal/fish feed applications.
Who Should Attend?
Engineers, technologists, and scientists involved in the extrusion of products such as expanded snacks and breakfast cereals, pet foods and aquaculture feeds.
Sponsorship
We appreciate support/ sponsorship from companies involved in providing equipment and services relevant to extrusion.
Registration Fee
45,000 Thai Baht per person
~ $AU1800 or ~ $US1340 depending on the exchange rate at time of payment. Registration fees are fixed in Thai Baht, but may vary in other currencies according to fluctuations in exchange rates.
AVAILABLE DISCOUNTS
A 10% discount applies for registrations received by 19 Aug 2022 and paid within 14 days of that date.
A 5% discount applies for three or more course registrations received together from the same company.
Special fees for non-profit research organisations and PhD students (subject to places available).
Advise on registration form if claiming special fee:
Non-profit Research Organisation (including University staff) – 40% discount.
PhD Students – 40% discount. Advise University you are enrolled in at registration.
Registration fees include PDFs directly related to the presentations, as well as lunches, morning and afternoon teas.
REGISTRATIONS CLOSE 23 September 2022
To book places at the course, use the link below to access the registration form.
We will confirm your registration and send an invoice for your registration fees. Fees must be paid prior to the course.
OUR CANCELLATION POLICY
Fees, less a 10% handling charge, will be refunded if participants cancel their registration 21 days or more prior to the course. Fees will not be refunded after that date, but a substitute participant will be accepted at any time.
We reserve the right to cancel or postpone the course if necessary (e.g. due to insufficient registrations). In this case a full refund of fees will be available. Dennis Forte & Associates liability is limited to the registration fee only, and Dennis Forte & Associates cannot be held liable for air fares, accommodation, or other related expenses.
Venue
Institute of Food Research & Product Development (IFRPD)
Kasetsart University
Bangkok
Thailand
Accommodation
Participants are responsible for their own accommodation. A wide range of accommodation is available in Bangkok, but accommodation options in the vicinity of the course include the following.
HOTELS & RATES
Cinnamon Residence Hotel
Transport from this hotel to the course venue is provided. Bookings can be arranged on request at the following rates (may be subject to change):
Single room 1300 Baht
Double/twin room 1500 Baht
Triple share room 2300 Baht
KU Home
On the Campus of Kasetsart University.
Further Information & Enquiries
Visit our Contact page.
Extrusion training can also be offered to companies on-site at their facility, at a level suitable for operators, or for technical staff.
Course Presenter
Mr Dennis Forte a chemical engineer with extensive experience in extrusion processing and die design, having worked with a variety of companies and extruded products, including breakfast cereals and snacks, pet foods and aqua-feeds, pasta, and confectionery.
Books by the Course Presenter
Available to course participants at 20% discount to list price. Limited spare copies will also be available for perusal/purchase at the course until sold out (orders at the same book cost, plus delivery, will be accepted for delivery after the course).
Food & Feed Extrusion Technology:
An Applied Approach to Extrusion Theory
This book provides background on extrusion technology relevant to all types of extruded food products.
› Hardcover USD220 or equivalent
The Design of Food Extrusion Dies
This book is unique in providing specific guidance on die design, with worked examples and tutorials.
› Hardcover USD260 or equivalent
Food Extrusion Process Scale-Up & Process Transfer:
Witchcraft or Science?
Scaling an extrusion process involves an understanding of many process variables. This book shows how scientific and engineering principles can be used to achieve the required outcome.
› Hardcover USD250 or equivalent
Food & Feed Drying Technology: A Practical Approach
This book provides practical information on different drying technologies used across the range of food and feed products. It includes design procedures with examples from the authors’ industrial experience.
Hardcover USD235 or equivalent
Shipping -
› Flat rate shipping THB600/AUD25 per order.
› Some jurisdictions may apply additional import duties, charged directly to the receiver of the book/s.
Join our mailing list
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