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, Thailand, Norway, and New Zealand for about 20 years.
This course was held in Switzerland for the first time in 2018, with excellent feedback from participants. A program in Extrusion Scale-Up & Process Transfer is also being offered on 7 & 8 February.
Day 1 of this course is Sponsored by
Day 2 of this course is Sponsored by
Day 3 of this course is Sponsored by
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 3-day course covers the principles of extrusion, the design of extrusion processes for human foods, as well as how the formulation interacts with the extrusion process. Principles learned will be demonstrated using the extruder in the Hes-So Valais pilot plant.
The program provides a good background in general extrusion technology, but is specifically directed at extrusion of human foods. The course is relevant to both single and twin screw extrusion technology, and all types of extruded foods - breakfast cereals, snacks, texturised proteins, pasta, etc.
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.
Topics covered include:
Principles of extruder configurations (single and twin screw)
Role of rheology in extrusion
Die types and effects, die design
Extrusion chemistry – Recipe design
Product density control
Preconditioning for Extrusion
Causes and effects of extruder instability
Screw, barrel, and die-plate wear
Examples in product formulation and the design of extrusion processes will be included to demonstrate application of the theory. Principles learned will be applied during the practical demonstration on Day 2. Important aspects of peripheral systems (eg raw materials pre-processing, preconditioning) are also covered.
Handout notes directly relevant to the presentations are included in the registration fee. Participants can order a more detailed hardcover text book at additional cost.
*Course program may be subject to minor changes.
Who Should Attend?
This program is relevant to technical staff interested in the formulation of extruded foods and the use of extrusion technology in food processing. 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, 4 - 6 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
EUR1320 per person (approx CHF1530, GBP1190 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 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 – EUR880 (or equivalent in other currency). Advise which University you are enrolled in at registration.
Non-profit research organisation (including University staff) – EUR1060
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.
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
we recommend you bring a clean lab coat to protect your clothing
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.
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 main 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.
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 Course Presenters
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 edition + 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 edition + eBook EUR235 (CHF272 or USD272)