MANHATTAN, KANSAS, U.S. — Kansas State University’s (KSU) IGP Institute has scheduled its Extrusion Processing: Technology and Commercialization course for Aug. 11-14, IGP Institute Conference Center, Manhattan, Kansas, U.S.
In conjunction with the extrusion course, an optional one-day Pet Food Workshop will be Aug. 10.
The course includes presentation from several experts from industry and academia, hands-on experience with the pilot-scale extruders in the KSU pilot-scale extrusion lab, a field trip to Wenger Manufacturing, a session on the science of sensory analysis and consumer acceptance applied to extruded products, and a strategic business planning session in which participants gain a better perspective of the extrusion process.
“Topics ranging from the fundamentals of extrusion technology, hardware, and various applications in the food, pet food and aquatic feed industries will be covered,” said Sajid Alavi, course coordinator and professor of grain science and industry. “Also the intricacies of setting up an extrusion-based business including capital decision-making and strategic planning will be addressed.”
A past participant, Claire Cooper, senior production specialist at Leprino Foods said, “I took this course so that I could learn more about the mechanics behind extrusion technology and network with others within the industry. I can benefit from this course by using the mathematical calculations for energy and work in the extruders and the impact of starch on the final product.”
To learn more about this course or to register visit the IGP Institute registration website at www.igpevents.grains.ksu.edu.
The Pet Food Workshop will include industry and academic speakers from pet nutrition and processing. Participants will learn about the latest information on pet food ingredient trends, nutritional values and safety and HACCP issues.
Participants can attend either course or both if they desire.