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HMEC (Meat Analogue Extrusion), NZ

  • FoodBowl 28 Verissimo Drive Auckland New Zealand (map)

This short course is presented by FiE in conjunction with FoodStream and Foodbowl, Auckland, NZ.

FoodStream is an Australian company which, working with Gordon Young of FiE and process engineering specialist Dennis Forte, has been presenting practical training programs for over 20 years. We also present extrusion programs in Australia, Thailand, Norway, Switzerland, and Chile.

For this course, we have teamed with Foodbowl to offer this workshop on HMEC (High Moisture Extrusion Cooking) in NZ.

Register directly via FoodBowl (link from here), or those outside NZ can register with us here.

A more general course in “Food & Feed Extrusion Technology” - but also relevant to HMEC - is also being offered in Australia (Werribee) from 5 to 7 August.

We appreciate support/sponsorship from companies involved in providing equipment and services relevant to HMEC. Contact us for further information.

Day 1 of this Course is Sponsored by


High Moisture Extrusion Cooking (HMEC) is used to process functional protein ingredients into meat-like textures - that is, used to make “Meat Analogues”. It is a specialised application of extrusion technology. While not, in itself, a “new” process, it is only recently that it has started to become more widely used commercially, at a time when the vegetarian and vegan markets are expanding rapidly, and there is increasing concern over the environmental sustainability of continued widespread consumption of animal products.

The program starts by introducing extrusion technology in general, but moves quickly to consideration of the ingredients used for HMEC. Explanation of the protein reactions required to cause texturisation alternates with presentation of the conditions required in the extruder and how to achieve those conditions.

In HMEC, the design of the die is critical in firstly achieving texturisation, and secondly in controlling the type of texture produced. What is happening in the die, and the design of long cooled texturisation dies, is discussed.

To demonstrate the theory, two practical demonstrations are planned in the FoodBowl pilot plant using their Clextral twin-screw extruder - on Day 1 a demonstration of basic HMEC technology, and on Day 2 shown how variations in the ingredients and processing can be used to modify and control the texture.


Tuesday & Wednesday, 27 & 28 August 2019.


28 Verissimo Drive
Auckland NZ


Registration Fee

NZD1380 (plus GST if registering in NZ). 

AUD1380 (if registering through FIE Australia)

Includes handout notes directly related to the presentations, lunches, and morning and afternoon teas.

A 10% discount applies for registrations received and paid by 29 July 2019.

REGISTRATIONS CLOSE 19 August 2019 (or when course is full).


Register directly via FoodBowl (link from here), or Register here through FiE (suitable for those not registered for GST in NZ).

Further Information & Enquiries

Visit our Contact page, or contact Foodbowl.

Cancellation Policy

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.

Course Presenters

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 (AUD/NZD) + GST if applicable (Hardcover)

  • Combination - Printed hardcover edition plus eBook $286 (AUD/NZD) +GST if applicable

The Design of Food Extrusion Dies

This book is unique in providing specific guidance on die design, with worked examples and tutorials.

  • Printed $283 (AUD/NZD) + GST if applicable (Hardcover)

  • Combination - Printed hardcover edition plus eBook $370 (AUD/NZD) + GST if applicable

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