Overview

This course covers the principles of extrusion, the design of extrusion processes, and the formulation of extruded products. Principles learned will be demonstrated through a practical session using the Clextral extruder at the CSIRO Pilot Plant (will be live-streamed for online participants).

The program is relevant to the production of all types of extruded products - eg expanded snacks, breakfast cereals, pastas and third generation snack pellets, pet foods and aquafeeds. The course is relevant to both single and twin screw extrusion technology.

The course will cover topics from the basics of extruders and their configuration, through what is happening chemically and physically inside the extruder barrel, to an understanding of extruder dies, extruder instability and formulation of extruded products.

Topics covered include -

Principles of extruder configurations (single and twin screw)
Role of rheology in extrusion
Die types and effects - Die design
Extrusion chemistry - Recipe design
Product texture development
Causes and effects of extruder instability
Screw, barrel, and die-plate wear

Examples in product formulation and the design of extrusion processes will be included to demonstrate application of the theory. Principles learned will be applied during the practical demonstration on Day 2.

Live Streaming

For online participants —

All presentations will be live-streamed using Zoom between 8:30am & 5pm eastern Australian time (AEST).
The practical session will also be live-streamed.
Participants are welcome to attend from anywhere in the world (time may not be convenient in other locations).
There will be facility for remote participants to interact – ask questions, comment, in real time, just as on-site participants can.
Online participants must have access to reliable internet & suitable computer to download Zoom (free version) to link to the course.

Who Should Attend?

This program is relevant to anyone interested in the use of extrusion technology and extrusion systems. The program takes participants from the basics of what extrusion is and what it can do, through to a detailed understanding of the design of formulations and processes, and the operation and troubleshooting of extrusion systems.

Sponsorship

Day 2 of this course is sponsored by Clextral. We appreciate support/ sponsorship from companies involved in providing equipment and services relevant to extrusion.

Become a Sponsor

Registration Fee

$1880 plus GST

Includes handout notes directly related to the presentations, lunches, morning and afternoon teas.

Registration fee is the same for on-site or remote participants (no GST for international participants).

AVAILABLE DISCOUNTS

A 10% discount applies for registrations received by 25 June 2021 (and paid within 14 days of invoice).

A 5% discount applies for three or more course registrations received together from the same company.

A 10% discount applies for members of the Australian Institute of Food Science & Technology (AIFST)

REGISTRATION CLOSING DATE EXTENDED TO FRIDAY, 6 AUGUST 2021

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.

Registration Form

OUR CANCELLATION POLICY

Fees, less a 10% handling charge, will be refunded if participants cancel their registration prior to the closing date for registrations. Fees will not be refunded after that date, but a substitute participant will be accepted at any time.

Food Industry Engineering reserves 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. Food Industry Engineering’s liability is limited to the registration fee only, and Food Industry Engineering cannot be held liable for air fares, accommodation, or other related expenses.

Venue

Option to attend on-site (Melbourne) or participate online via zoom live-streaming.

CSIRO Food Innovation Centre
671 Sneydes Road
Werribee Vic 3030

The course will generally run from 8:30 to 5:00 each day, finishing a little earlier on the final day.

Accomodation

Participants attending this course on-site must organise their own accommodation.

Further Information & Enquiries

Visit our Contact page, or reach Gordon directly.

Gordon Young (FiE)
gyoung@fie.com.au
+61 414 681200

Extrusion training can also be offered to companies on-site at their facility, at a level suitable for operators, or for technical staff.

Course Presenters

The main presenter is 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.

Mr Gordon Young is a food process engineer who has worked in extrusion technology in both University research and with private companies. He is also experienced in a wide range of other food processing technologies, including specific expertise in drying technology and thermal processing.

Books Written by the Course Presenters

Available to course participants at 20% discount to list price. If pre-ordered (see option on Registration Form), a copy will be provided at the course. 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 contains material which supports the course. The second edition of this book is now available in English & Spanish versions.

› Hardcover $228 + GST

The Design of Food Extrusion Dies

This book is unique in providing specific guidance on die design, with worked examples and tutorials.

› Hardcover $284 + GST

Food Extrusion Process Scale-Up & Process Transfer: Witchcraft or Science?

Scaling an extrusion process (e.g., from pilot scale to production scale) or transferring a process from one type of extruder to another (of the same or different makes/models), involves an understanding of many process variables. This book takes a complex task, commonly approached largely on an empirical (or “trial and error”) basis and shows how scientific and engineering principles can be assembled to design the required outcome – that is, the manufacture of the same product.

› Hardcover $272 + GST

Shipping -

› Some jurisdictions may apply additional import duties, charged directly to the receiver of the book/s.

Online Book Store