This short course is presented by FiE in conjunction with FoodStream and the Faculty of Natural Resourses, Catholic University of Temuco, Chile.
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, and New Zealand for 20 years. This course has been presented annually in Norway since 2015, with excellent feedback from participants.
Supporting Media Partners
We appreciate support/sponsorship from companies involved in providing equipment and services relevant to drying.
The course will be presented in English, with simultaneous translation into Spanish
Drying is one of the most common operations in food and feed production. It is used across virtually every sector/commodity. It is critical to the quality and/or functionality of many products, and it is one of our most energy-intensive process operations. Yet it is often poorly understood and inefficient.
This short course in Drying Technology combines the practical perspective of experienced industry professionals with the in-depth technical knowledge of drying processes.
The course will start by explaining water activity in products, and how it relates to both the quality/preservation of the product and the efficiency of the drying process. We will then go on to the basics of drying theory and how this theory relates to practical application. Different types of drying systems will be explained. Principles of psychrometrics will be combined with heat & mass balance techniques to analyse and design drying processes, demonstrated using practical examples.
On Day 2, more advanced drying concepts will be explained, using practical examples to demonstrate how drying curves can be modeled and predicted based on real data. Quality issues in dried products will also be discussed in more detail, and a case study presented to show how existing drying processes can be improved. The program will finish with a series of case studies about different drying technologies.
This course is about understanding the drying technologies used commonly across the food and feed industries - and how we can use that understanding to improve current processes and products, or design/select new systems that are both effective and efficient.
Who Should Attend?
This program is relevant to technical staff interested in the design, selection, or optimisation of drying processes for both food and feed products. The course will be presented in English, with simultaneous translation into Spanish.
Thursday & Friday, 7 - 8 November 2019
Tea/coffee will be available from 8:15 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.
Fish Nutrition and Physiology Laboratory
Department of Agricultural and Aquaculture Sciences
Rudecindo Ortega Avenue 02950, an Juan Pablo II Campus
CLP 570,000 per person (or equivalent in other currency at time of invoicing - approx USD820).
Registration fee is set in Chilean Peso and will vary when converted to other currencies according to fluctuations in exchange rates.
A 10% discount applies to registrations received by the early registration deadline of 23 September 2019 and paid withing 14 days of that date.
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.
Special fees for PhD students and non-profit research organisations (limited places available).
Advise on registration form if claiming special fee:
PhD students – CLP 330,000 (or equivalent in other currency). Advise which University you are enrolled in at registration.
Non-profit research organisation (including University staff) – CLP 460,000
REGISTRATIONS CLOSE 23 OCTOBER 2019
To book places at the course, use the link 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.
We reserve 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. FoodStream’s Liability is limited to the registration fee only, and FoodStream cannot be held liable for air fares, accommodation, or other related expenses.
What participants Need to Bring
For safety and hygiene reasons, all visitors are requested to comply with the following clothing protocols on the second day for the demonstration:
flat, fully enclosed footwear, or steel-toed industrial safety shoes, are to be worn
full leg coverage (ie trousers) is required. Skirts, short pants or 3/4 length trousers are not suitable
you will be asked to remove watches and all jewellery other than solid bands.
We also suggest usual items such as notepad, pen or pencil, and highlighter.
Participants must organise their own accommodation. There are numerous options in Temuco. Following is a selection at a range of prices and locations.
Close to the University (10-15 minutes or less):
Close to most restaurants and mall (30 minutes from University):
Further Information & Enquiries
Visit our Contact page, or contact:
Gordon Young, Food Industry Engineering (Australia) Ph +61 414 681200
Adrian Hernandez, Catholic University of Temuco (Chile) Ph +56-45-2553905, 2205511
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 main presenter is Mr Gordon Young, a food process engineer who has worked extensively in drying technology and drying system design. We is also experienced in a wide range of other food processing technologies, including extrusion and thermal processing.
Mr Dennis Forte, a chemical engineer with extensive experience in extrusion processing and associated processes including drying systems. Dennis has worked with a wide variety of companies and across numerous food and feed commodities.
Books Written by the Course Presenters
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 supports the course.
Printed - CLP105,000, or USD152 (Hardcover)
Combination - Printed hardcover edition plus eBook CLP145,000 or USD210
The Design of Food Extrusion Dies
This book is unique in providing specific guidance on die design, with worked examples and tutorials.
Printed - CLP144,000 or USD208 (Hardcover)
Combination - Printed hardcover edition plus eBook CLP188,000 or USD272