MANHATTAN, KANSAS, U.S. — The American Feed Industry Association (AFIA) along with the International Grains Program (IGP) of the Department of Grain Science and Industry at Kansas State University (KSU) has again partnered to offer a course on advanced pelleting. This three-day educational course will be Oct. 7–9 at the IGP conference center in Manhattan, Kansas, U.S. and at the new KSU O.H. Kruse Feed Mill.
This course will focus on the important concepts needed to ensure an optimal and efficient pelleting system in a feed manufacturing business. The lectures will cover all aspects of the pelleting process needed for participants to have an in-depth understanding. Among the topics that will be covered are: importance of ingredients in the pelleting process, what affects pelleting operations, steam conditioning, pellet cooling and crumbling, maintenance and evaluating pelleting production costs.
Practical sessions will take place at the KSU O.H. Kruse Feed Mill in order for participants to fully understand all the issues related to running a successful pelleting operation in their feed mills. Also, all key aspects in the pelleting system will be demonstrated, including running a steam conditioning system, pellet cooling and crumbling, and pellet quality assessment.
Speakers for this course will include faculty of KSU's Feed Technology group including: Carlos Campabadal, Cassandra Jones and Charles Stark. Also, it will include professor emeritus of the Department of Grain Science and Industry Keith Behnke and Fred Fairchild. In addition, industry speakers will help to cover all aspects of pelleting topics.
Registration information can be found at www.afia.org. The registration fee is $900 for AFIA members and $1,000 for non-AFIA members. The fee covers course material, protective gear during practical sessions, lunches and breaks during the course, transportation between the hotel and IGP conference center and a graduation lunch. This high-demand, educational course often sells out quickly, so early registration is suggested.
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