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 almost 20 years. This course was first presented in Switzerland in 2019, with excellent feedback from participants.
Additional courses at the same venue are also available:
We appreciate support/sponsorship from companies involved in providing equipment and services relevant to food extrusion operations.
The course will be presented in English.
This course in Extrusion Scale-Up and Process Transfer builds on information presented in our three-day extrusion courses. It covers techniques to scale-up an extrusion process - eg from pilot scale to production scale - or to transfer a process from one type of extruder to another. The extruders may be either the same or different makes of extruder.
Following a brief review of extrusion theory, the program discusses methods to quantify both material rheology and the extrusion process. This is then used as a basis for a planned approach to scale-up and/or process transfer. Analysis and scale-up of extrusion dies are covered as separate topics. Worked examples - taken from actual industrial scale-up experience - are used to demonstrate the methods.
The aim is to provide participants with a science-based approach to scale-up and process transfer, but which applies to real industrial processes. The limitations inherent in scaling the process is also discussed, along with how small-scale trials should be planned so that processes are more scalable.
NOTE: This is an advanced program, and considerable prior knowledge of participants is assumed - we recommend that participants should have previously attended one of our three-day extrusion courses as essential background to this more advanced program. Participants should also expect significant mathematics in the methods presented for scale-up and process transfer.
Handout notes directly relevant to the presentations are included in the registration fee.
*Course program may be subject to minor changes.
Who Should Attend?
This program is relevant to those involved in planning and implementation of extrusion processes - from pilot scale to industrial production. This is an advanced program, and considerable prior knowledge of participants is assumed - we recommend that participants should have previously attended one of our three-day extrusion courses as essential background to this more advanced program.
Thursday & Friday, 1 & 2 October 2020
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.
Norwegian University of Life Sciences (NMBU)
Ås (near Oslo)
NOK9200 per person (approx EUR950, GBP850 or equivalent in other currency at time of invoicing).
Registration fee is set in NOK and will vary when converted to other currencies according to fluctuations in exchange rates.
A 10% discount applies for registrations received by 7 August 2020, and paid within 14 days of that date.
An additional 10% discount applies to both course fees for those attending one of the Extrusion Technology courses 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 NOK7350 applies for non-profit research organisations (limited places available). Advise on registration form if claiming the special fee.
REGISTRATIONS CLOSE 16 SEPTEMBER 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.
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.
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 traveling, 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 (tariffs shown below may be subject to change). 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 presenter is Mr Dennis Forte, a chemical engineer with extensive experience in extrusion processing and die design, including breakfast cereals, extruded snacks, pasta, and confectionery. Dennis has worked with a wide variety of companies using extrusion technology, often scaling up from pilot testing through to production.
Books Written by the Course Presenters
Are available to 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 at the course).
Food & Feed Extrusion Technology: An Applied Approach to Extrusion Theory
This book contains material which supports the course.
NOK1320, USD152, or EUR136 (Hardcover)
Combination - Printed hardcover edition plus eBook NOK1825, USD210, or EUR187
The Design of Food Extrusion Dies
This book is unique in compiling detailed information on extruder die design, as specifically applied to food and feed products. It not only explains the fundamental principles, but also provides practical advice on the die design process, with worked examples.
Printed NOK1805, USD208, or EUR185 (Hardcover)
Combination - Printed hardcover edition plus eBook NOK2360, USD272, or EUR272