We appreciate support/sponsorship from companies involved in providing equipment and services relevant to extrusion.
This course covers the principles of extrusion, the design of extrusion processes, and the formulation of extruded products. Principles learned will be demonstrated using a pilot extruder in the CSIRO facility.
The program is relevant to the production of all types of extruded products - eg expanded snacks, breakfast cereals, pastas and third generation snack pellets, pet foods and aquafeeds. The course is relevant to both single and twin screw extrusion technology.
The course will cover topics from the basics of extruders and their configuration, through what is happening chemically and physically inside the extruder barrel, to an understanding of extruder dies and extruder instability.
Who Should Attend?
This program is relevant to anyone interested in the use of extrusion technology and extrusion systems. The program takes participants from the basics of what extrusion is and what it can do, through to a detailed understanding of the design of formulations and processes, and the operation and troubleshooting of extrusion systems.
Monday to Wednesday, 5 - 7 August 2019
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.
CSIRO Food Innovation Centre
671 Sneydes Road
$1800 plus GST. Includes handout notes directly related to the presentations, lunches, and morning and afternoon teas.
A 10% discount applies for registrations received and paid by 21 June 2019.
A 5% discount applies for three or more course registrations received together from the same company.
REGISTRATIONS CLOSE 24 JULY 2019 (or when course is full).
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.
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.
What Participants Need to Bring
Visitors to CSIRO’s food innovation centre will be entering registered food processing modules. 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 provided with a visitor dust coat and hair net
you will be asked to remove watches and all jewelry other than solid bands.
We also suggest usual items such as notepad, pen or pencil, and highlighter.
Accommodation and Transport
Participants must organise their own accommodation and transport. A range of accommodation options exist in the Werribee area. The Comfort Inn is the closest accommodation to the venue, with Quest Apartments only a little further away, but there are many other options also in the area..
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 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 aqua-feeds, pasta, and confectionery.
Mr Gordon Young is a food process engineer who has worked in extrusion technology in both University research and with private companies. He is also experienced in a wide range of other food processing technologies, including specific expertise in drying technology and thermal processing.
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 $208 + GST (Hardcover)
Combination - Printed hardcover edition plus eBook $286 +GST
The Design of Food Extrusion Dies
This book is unique in providing specific guidance on die design, with worked examples and tutorials.
Printed $283 + GST (Hardcover)
Combination - Printed hardcover edition plus eBook $370 + GST