IGP plans extrusion short course Aug. 7-10

by World Grain Staff
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MANHATTAN, KANSAS, U.S. — The International Grains Program (IGP) Extrusion Processing short course is planned Aug. 7-10. Through the two part course, participants from all over the world will have the opportunity to hear from several experts in the agriculture and food industry as well as experience a hands-on session on the science and practice of sensory evaluation and consumer acceptance studies for new products.

This course is geared for technical and managerial personnel representing the food, pet food and feed industries, and ingredient companies who desire training in fundamentals and operations; researchers who are interested in learning the latest trends in extrusion processing; and entrepreneurs who want 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,” Alavi said. “Case studies are conducted with an emphasis on both the U.S. and developing world markets.”

The lectures will provide a diverse range of extruded products including breakfast cereals, snacks, textured soy protein, pet food, and feed for poultry, and aquatic species. Classroom study is reinforced by hands on participation at the KSU Extrusion Lab as well as a field trip to Wenger Manufacturing in Sabetha, Kansas, U.S.

“This course covers the underlying principles of extrusion processing from raw material selection and equipment to post-processing operations and control systems,” Sajid Alavi, course coordinator and associate professor of grain science and industry, said.

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, “Every aspect was informative. I have several recommendations to take back to my company.” Another one said, “The real world case studies are great. This separates this extrusion course form any other I have attended.”

For more information on the course fees and how to register, visit IGP website at  www.grains.kstate.edu/igp.

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