Food Industry Engineering
FiE — Food Industry Engineering is a consultancy business offering advisory, design, and training services across a range of areas relating to the processing and handling of food and agricultural products.
FiE, often in conjunction with FoodStream, also offers training/short courses in specialist technical areas. This training may be conducted for companies on their site, or courses are offered publicly.
See our Training page for more information or our Events page for specific information on upcoming short courses.
A unique approach to extrusion training - This “applied" extrusion course, which we have presented in Thailand since 2011, provides participants with an understanding of the theory of the extrusion process, combined with pilot plant exercises demonstrating how the principles are applied across different products and extruder types.
This 3-day course covers the principles of extrusion, the design of extrusion processes, and formulation issues affecting extrusion. It is relevant to all types of extruder (single and twin screw) and all extruded food and feed products. Principles learned will be demonstrated using the extruder in the CSIRO pilot plant.
High Moisture Extrusion Cooking (HMEC) is used to process functional protein ingredients into meat-like textures - used to make “Meat Analogues”. It is a specialised application of extrusion technology. The program starts by introducing extrusion technology, but moves quickly to consideration of the specific ingredients and process requirements for HMEC. To demonstrate the theory, two practical demonstrations are planned in the FoodBowl pilot plant.