After twice needing to postpone a planned series of courses in Chile, the program will now be offered live-streamed online in January. Presented in English, but simultaneous translation into Spanish will still be available – participants can choose either English or Spanish audio.
Information source: Food Stream Australia / press release
The program is still offered in cooperation with the Catholic University of Temuco, following the first Aquafeed Extrusion course held there in late 2018. But an expanded program is offered in January 2021. In addition to the “Aquafeed Extrusion Technology” program, a course in “Petfood Extrusion Technology” will be presented. And to provide a further opportunity to both Aquafeed and Petfood industries – as well as the wider food processing industry – a two-day program in “Food & Feed Drying Technology” is offered.
The training is presented by Australians Dennis Forte and Gordon Young.
The recently presented extrusion programs on-liner in Australia, and while most participants agreed the face-to-face attendance would be preferable, all agreed the on-line format was effective, and they would be prepared to participate in such courses on-line in the future.
“Presenting online opens up the programs for those unable to travel to Temuco” course organizer Gordon Young said. “The course still has a practical focus, using video of a pilot demonstration to illustrate the theory that is presented.”
The 3-day extrusion program covers the principles of extrusion, the design of extrusion processes, and how the formulation of extruded products interacts with the extrusion process. Topics cover the basics of extruders and their configuration, through what is happening inside the extruder barrel, to an understanding of extruder dies and extruder instability. Examples in product formulation and the design of extrusion processes demonstrate the application of the theory.
Drying is one of the most common operations in food and feed production. It is critical to quality, and it is one of the most energy-intensive process operations. Yet it is often poorly understood and inefficient. The drying course is about understanding the drying technologies used commonly across the food and feed industries – and how we can use that understanding to improve current processes and products, or design/select new systems that are both effective and efficient.
Details of the courses (in English and in Spanish) are available via www.foodstream.com.au/events
The course presenters have also written two books – one on extrusion technology and how it is applied in the food and feed industries, the other specifically on “The Design of Food Extrusion Dies”. The books are available from major booksellers, or from www.fie.com.au/books.