This short course is presented by FiE in conjunction with FoodStream and the University of Applied Sciences and Arts Western Switzerland Valais (Hes-So Valais), Institute of Life Technologies.
FoodStream is an Australian company which, working with Gordon Young of FiE and extrusion specialist Dennis Forte, has been presenting extrusion training in countries including Australia, Thailand, Norway, and New Zealand for over 20 years.
This course follows “Food Extrusion Technology” course being presented from 10 to 12 February, and which we have been presenting annually in Switzerland since 2018.. This is the first time the “Die Design” program has been presented outside Australia.
We appreciate support/sponsorship from companies involved in providing equipment and services relevant to extrusion.
This course covers the theory and practice of designing dies for food and feed extrusion systems. The program is relevant to the production of all types of extruded products - including expanded snacks and breakfast cereals, pastas and third generation snack pellets, pet foods and aquafeeds.
Topics include calculation of die conductance/pressure drop, allowing for die entrance effects, causes of product curvature, design of primary dies, and the influence of die wear.
Note that familiarity with extrusion technology is assumed. We recommend that participants should have completed one of our three day Extrusion programs before attending this course.
Our three-day Food Extrusion Technology course is being held in the days prior to the Die Design course.
*Course program may be subject to minor changes.
Who Should Attend?
This program is relevant to those responsible for deigning or specifying dies for use in extrusion processes. We recommend that participants should have completed one of our three day Extrusion programs before attending this course.
Thursday & Friday, 13 & 14 February 2020
(Following the Food Extrusion Technology course)
Tea/coffee will be available from 8:00 am on the first day, ready for the program to start at 8:30 am. Presentations will conclude by 4:30 pm on the final day.
Institute of Life Technologies
School of Engineering
Route du Rawyl 64, 1950 Sion 2
EUR950 per person (approx CHF1100, GBP850 or equivalent in other currency at time of invoicing).
Registration fee is set in Euro and will vary when converted to other currencies according to fluctuations in exchange rates.
A 10% discount applies for registrations received by 6 December 2019, and paid within 14 days of that date.
An additional 10% discount applies to both course fees for those attending both the Food Extrusion Technology course and this course.
An additional 5% discount applies for three or more course registrations received together from the same company.
The registration fee includes handout notes directly related to the presentations, as well as lunches, and morning and afternoon teas.
A special fee of EUR760 applies for non-profit research organisations (limited places available). Advise on registration form if claiming the special fee.
REGISTRATIONS CLOSE 31 JANUARY 2020
To book places at this course, click below to access the registration form.
We will confirm your registration and send an invoice for your registration fees. Fees must be paid prior to the course.
Fees, less a 10% handling charge, will be refunded if participants cancel their registration prior to the closing date for registrations. Fees will not be refunded after that date, but a substitute participant will be accepted at any time.
Food Industry Engineering reserves the right to cancel or postpone the course if necessary (e.g. due to insufficient registrations). In this case a full refund of fees will be available. Food Industry Engineering’s liability is limited to the registration fee only, and Food Industry Engineering cannot be held liable for air fares, accommodation, or other related expenses.
Getting to the Venue
Direct train service (no changes) available from Geneva Airport station to Sion (Approx 2 hrs).
At Sion station, take Bus 353, destination “Crans Montana” til the stop “Brasserie”.
For more details visit here
Participants must organise their own accommodation, but our cooperators have negotiated discount rates for course attendees at the following hotels (rates shown may be updated in coming months):
Single room : CHF 142.00, double room : CHF 174.00 + tax approx. CHF 2.-/day + breakfast
Rue du Scex 10, CH - 1950 Sion
Single room : CHF 130.00 breakfast included, double room : CHF 150.00 breakfast included + tax approx. CHF 2.-/day
Avenue du Midi 6, CH - 1950 Sion
To obtain the special prices participants must book directly with the hotel, mention "Extrusion Hes-so Valais".
Further Information & Enquiries
Visit our Contact page, or contact:
Gordon Young, Food Industry Engineering (Australia) Ph +61 414 681200
Extrusion training can also be offered to companies on-site at their facility, at a level suitable for operators, or for technical staff.
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The course presenter is Mr Dennis Forte a chemical engineer with extensive experience in extrusion processing and die design, having worked with a variety of companies and extruded products, including breakfast cereals and snacks, pet foods and aquafeeds, pasta, and confectionery.
Books by the Course Presenter
Available to course participants at 20% discount to list price. If pre-ordered (see option on Registration Form), a copy will be provided at the course. Limited spare copies will also be available for perusal/purchase at the course until sold out (orders at the same book cost, plus delivery, will be accepted for delivery after the course).
Food & Feed Extrusion Technology: An Applied Approach to Extrusion Theory
This book contains material which is background to this course.
Hardcover EUR136 (CHF155 or USD152)
Combined - Printed hardcover edition + eBook EUR187 (CHF213 or USD210)
The Design of Food extrusion Dies
This book is unique in providing specific guidance on die design, with worked examples and tutorials. It provides more detail related to topics covered in this course.
Hardcover EUR185 (CHF211 or USD208)
Combined - Printed hardcover edition + eBook EUR242 (CHF276 or USD272)