MANHATTAN, KANSAS, U.S. — Kansas State University’s (KSU) IGP Institute is hosting its first Extrusion Applications in Global Food Security training May 10-12. The offering will cover various aspects of extrusion processing as applied to food security and nutritional assistance programs and interventions worldwide through government agencies, United Nation bodies and non-profit organizations. Applications including fortified blended foods, fortified rice, textured vegetable protein, and analog products for bean, rice and lentils, will be covered. Introductory topics on technology, hardware and operations as related to extrusion processing will also be taught.
Course instructor and grain science professor, Sajid Alavi, said the course will be packed with variety of topics taught by industry experts and researchers in the areas of food technology, nutrition and allied disciplines.
“Apart from learning about extrusion processing and applications, the course will also focus on nutrition, sensory and economic aspects to help for-profit businesses and non-profit organizations alike to develop holistic understanding of processing as applied to address challenges in food security and nutrition,” Alavi said.
There will be hands-on lab sessions in which different products will be developed and evaluated both instrumentally and by using a consumer panel.
The training is recommended for technical and managerial personnel, nutritionists and program managers belonging to food processing businesses, government agencies and non-profits involved in food aid, food security and nutrition intervention initiatives.
To register or for more information, click here.