This short course is presented by FiE in conjunction with FoodStream and the Faculty of Natural Resourses, Catholic University of Temuco, Chile.
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. Programs in Europe commenced in 2015, with excellent feedback from participants.
Day 2 of this course is Sponsored by
We appreciate support/sponsorship from companies involved in providing equipment and services relevant to extrusion or petfood.
The course will be presented in English, with simultaneous translation into Spanish.
This 3-day course covers the principles of extrusion and the design of extrusion processes for pet foods, as well as how the formulation interacts with the extrusion process. Principles learned will be demonstrated using the extruder in the FôrTek pilot plant.
The program provides a good background in general extrusion technology, but is specifically directed at manufacture of extruded pet foods. 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.
Topics covered include:
Principles of extruder configurations (single and twin screw)
Role of rheology in extrusion
Die types and effects, die design
Extrusion science – Ingredients & Recipe design
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 petfoods and aquafeeds and the use of extrusion technology for petfood and aquafeed quafeed production. 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. The course will be presented in English, with simultaneous translation into Spanish.
Monday to Wednesday, 11 - 13 November 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 4:00 pm on the final day.
Fish Nutrition and Physiology Laboratory
Department of Agricultural and Aquaculture Sciences
Rudecindo Ortega Avenue 02950, an Juan Pablo II Campus
CLP 850,000 per person (or equivalent in other currency at time of invoicing - approx USD1230).
Registration fee is set in Chilean Peso and will vary when converted to other currencies according to fluctuations in exchange rates.
A 10% discount applies to registrations received by the early registration deadline of 23 September 2019 and paid withing 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 – CLP 490,000 (or equivalent in other currency). Advise which University you are enrolled in at registration.
Non-profit research organisation (including University staff) – CLP 680,000
REGISTRATIONS CLOSE 23 OCTOBER 2019
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.
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
you will be provided with a visitor dust coat and hair net
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.
Participants must organise their own accommodation. There are numerous options in Temuco. Following is a selection at a range of prices and locations.
Close to the University (10-15 minutes or less):
Close to most restaurants and mall (30 minutes from University):
Further Information & Enquiries
Visit our Contact page, or contact:
Gordon Young, Food Industry Engineering (Australia) Ph +61 414 681200
Adrian Hernandez, Catholic University of Temuco (Chile) Ph +56-45-2553905, 2205511
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 pet food production. Dennis has worked with a wide variety of companies and extruded products.
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 - CLP105,000, or USD152 (Hardcover)
Combination - Printed hardcover edition plus eBook CLP145,000 or USD210
The Design of Food Extrusion Dies.
This book is unique in providing specific guidance on die design, with worked examples and tutorials.
Printed - CLP144,000 or USD208 (Hardcover)
Combination - Printed hardcover edition plus eBook CLP188,000 or USD272