This short course is presented by Dennis Forte & Associates in conjunction with New Zealand Food Innovation Auckland Ltd (The FoodBowl). D. Forte & Assoc. has been presenting extrusion training in countries including Australia, Thailand, Norway and New Zealand for more than 20 years.
A Food & Feed Extrusion Technology program is also being offered with additional discounts for those attending both courses.
Overview
High Moisture Extrusion Cooking (HMEC) is used to process functional protein ingredients into meat-like textures - that is, it is used to make “Meat Analogues”. It is a specialised application of extrusion technology. While not in itself a “new” process, it is only recently that it has started to become more widely used commercially, at a time when the vegetarian and vegan markets are expanding rapidly and there is increasing concern over the environmental sustainability of continued widespread consumption of animal protein products.
The program starts by introducing extrusion technology in general, but moves quickly to the consideration of the ingredients used for HMEC. An explanation of the protein reactions required to cause texturisation alternates with presentation of the conditions required in the extruder and how to achieve those conditions.
In HMEC, the design of the die is critical in firstly achieving texturisation and secondly in controlling the type of texture produced. What is happening in the die and the design of long cooled texturisation dies is discussed.
To demonstrate the theory a practical demonstration is planned providing a demonstration of basic HMEC technology showing how variations in the ingredients and processing can be used to modify and control the texture.
Sponsorship
We appreciate support/ sponsorship from companies involved in providing equipment and services relevant to extrusion & HMEC
Registration Fee
$1200AUD per person
Approx. 1330NZD or equivalent in other currency at time of invoicing. Registration fee is set in AUD and will vary when converted to other currencies according to fluctuations in exchange rates.
AVAILABLE DISCOUNTS
A 10% discount applies for registrations received by September 2, 2022 and paid within 14 days of that date.
An additional 10% discount applies to all course fees for those attending consecutive courses.
An additional 5% discount applies for three or more course registrations received together from the same company.
Special fees for PhD students and non-profit research organisations (limited places available).
Advise on registration form if claiming special fee:
Registration fee includes PDFs directly related to the presentations.
REGISTRATIONS CLOSE SEPTEMBER 30, 2022 (late registrations can be accepted, subject to being able to process them and receive payment in time)
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 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.
Dennis Forte & Associates reserves the right to cancel or postpone the course if necessary (e.g. due to insufficient registrations or pnademic restrictions). 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
New Zealand Food Innovation Auckland Ltd (The FoodBowl)
Te Ipu Kai, 28 Verissimo Drive, Auckland Airport 2022
Further Information & Enquiries
Visit our Contact page, or reach Dennis directly.
Dennis Forte
forte1@iinet.net.au
+61 416261726
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
Dennis Forte & Associates has been presenting practical training programs for over 20 years. We also present extrusion programs in Australia, Thailand, Norway, Switzerland, and Chile.
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 Written by the Course Presenter
Available to course participants at 20% discount to list price. Limited spare copies will 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 information on the application of extrusion technology. The second edition of this book is now available in English & Spanish versions.
› Hardcover AUD310 (USD220)
The Design of Food Extrusion Dies
This book is unique in providing specific guidance on die design, with worked examples and tutorials.
› Hardcover AUD366 (USD260)
Food Extrusion Process Scale-Up & Process Transfer
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 AUD352 (USD250)
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 AUD330 (USD235)
Shipping -
› Additional EUR15 or equivalent delivery per order.
› Some jurisdictions may apply additional import duties, charged directly to the receiver of the book/s.
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