Int'l Grains Program holds extrusion processing course

Int'l Grains Program holds extrusion processing course

Course geared toward food, pet food and feed industries and ingredient companies will provide professional insight and hands-on training.

Those interested in learning the latest in ingredient innovations and equipment usage relating to extrusion processing should consider attending the International Grains Program’s annual Extrusion Processing course. The hands-on training opportunity is scheduled for Aug. 13 to 16, 2013.

The course, geared toward technical and managerial personnel representing the food, pet food, and feed industries and ingredient companies, will provide professional insight from experts in industry and academia, as well as hands-on training sessions. The training will also focus on the science and practice of consumer acceptance studies for new products.

Along with learning about the fundamentals and operations, researchers will also learn the lat­est trends in extrusion processing and information on how to set up an extrusion-based business. Learning about the technology is one part of the course, but participants also receive training from the business angle. Decision making and economics are both vital in the success of any business.

“The intricacies of setting up an extrusion-based business including capital decision-making and strategic planning are addressed in this course,” says Sajid Alavi, course coordinator and associate professor of grain science and industry. “Case studies are conducted with an emphasis on both the U.S. and developing world markets.”

The lectures will provide detailed insight into processing of a diverse range of extruded products including breakfast cereals, snacks, textured soy protein, pet food, and feed for poultry and aquatic species. Classroom experiences are reinforced by the interactive lab exercises and demonstrations for participants at the K-State Extrusion Laboratory as well as a field trip to Wenger Manufacturing in Sabetha, Kan.

Aside from the learning that goes on in the classroom and in the lab, Alavi believes one of the great­est aspects of the course is the networking that occurs between the class participants and speakers.

One past participant wrote on their evaluation, “Every aspect was informative. I have several rec­ommendations to take back to my company.” Another one says, “The real world case studies are great. This separates this extrusion course form any other I have attended.”


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