Insufficient registrations have been received, so this course will now not run in 2019.
FoodStream is an Australian company which, working with Gordon Young of FiE and process engineering specialist Dennis Forte, has been presenting practical training programs in countries including Australia, Thailand, and New Zealand for almost 20 years. This course was presented in Norway for the first time in 2016, with excellent feedback from participants.
Extrusion courses at the same venue are also available:
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.
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.
Thursday & Friday, 11 - 12 April 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.
Centre for Feed Technology (FôrTek)
Arboretvn 10, N-1432
Ås (near Oslo)
9500 NOK per person (or equivalent in other currency at time of invoicing - approx EUR1000, USD1160).
Registration fee is set in Norwegian Krone and will vary when converted to other currencies according to fluctuations in exchange rates.
A 10% discount applies for registrations received by 15 February 2019, and paid within 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 (subject to places available). Advise on registration form if claiming special fee:
PhD students – 6300 NOK (or equivalent in other currency). Advise University you are enrolled in at registration.
Non-profit research organisation (including University staff) – 7600 NOK
REGISTRATIONS CLOSE 27 MARCH 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
If you are interested in visiting the Fortek pilot plant, flat, fully enclosed footwear, or steel-toed industrial safety shoes, are to be worn and full leg coverage (ie trousers) is required. Skirts, short pants or 3/4 length trousers are not suitable.
We also suggest usual items such as notepad, pen or pencil, and highlighter.
Getting to the Venue
The bus, train and public transport in general is administered by Ruter in Oslo and Akershus. A bus ticket costs between 50 – 100 NOK depending on how far you are travelling, and can be bought directly on bus.
The train to Oslo is called “Skøyen” and leaves from Platform 1 in Ås station 51 minutes past every hour, and arrives in Oslo 30 minutes later. The train back to Ås is called ”Moss” and leaves 18 minutes past every hour, usually from platform 9 or 10 in Oslo Central Station. Make sure to keep tickets/receipts of all kind of transportation, while you are on board. Random checks are performed by MInistry of Transport and a fine of 900NOK or more may be enforced in case of absence of proof of ticket.
You can buy tickets from the ticket machine in the station, which accepts coins and bank cards only. You can also buy tickets on board the train, but it will cost 20Nok extra for each trip. The train tickets are also valid on public buses and are valid for more than 1.30 hours, so with a train ticket from Ås to Oslo for example you can also have a bus ride in Oslo for some time. Similarly with the return ticket to Ås you can take the bus back to Pentagon with the same ticket.
The monthly card will take you all over Oslo and Akershus by all means of public transport for 920 NOK a month, and is the best option if you intend to travel every day. For single trips the prices are 70 NOK one way to Oslo. There are no student discounts on this route.
Participants must organise their own accommodation.
Some options include:
Special course price NOK1215 per night including breakfast. Book directly with the hotel using booking code "NMBU"
Special course price single room with breakfast NOK1090 per night. Book direct with the hotel and say you are attending the course at NMBU.
Hotels in Oslo (within commuting distance – see below).
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 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 NOK1250, USD152, or EUR135 (Hardcover)
Combination - Printed hardcover edition plus eBook NOK1730, USD210, or EUR160
The Design of Food Extrusion Dies is unique in providing specific guidance on die design, with worked examples and tutorials:
Printed NOK1700, USD208, or EUR180 (Hardcover)
Combination - Printed hardcover edition plus eBook NOK2240, USD272, or EUR235