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, Asia (Thailand), Europe (Switzerland and Norway), South America (Chile) and New Zealand for about 20 years.
A program in Food Extrusion Technology is also being offered on 4 - 6 February.
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 to Friday, 7 - 8 February 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.
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 30 November 2018, 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 23 JANUARY 2019
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
Direct train service (no changes) available from Geneva Airport station to Sion (Approx 2 hrs).
At the 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 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.
Hardcover EUR135 (CHF152 or USD152)
Combined - Printed hardcover + eBook EUR160 (CHF210 or USD210)
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.
Hardcover EUR180 (CHF208 or USD208)
Combined - Printed hardcover + eBook EUR235 (CHF272 or USD272)