Overview

This course will be presented in English.

This course in Extrusion Scale-Up and Process Transfer builds on information presented in our 3 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.

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.

Sponsor

Become a sponsor

Registration Fee

EUR975 per person

Approx. CHF1035, GBP825 or equivalent in other currency at time of invoicing. Registration fee is set in EUR and will vary when converted to other currencies according to fluctuations in exchange rates.

AVAILABLE DISCOUNTS

A 10% discount applies for registrations received by 20 May 2022, and paid within 14 days of that date.

An additional 10% discount applies to all course fees for those attending the "Design of Food Extrusion Dies" course as well as this course.

An additional 5% discount applies for three or more course registrations received together from the same company.

A special fee of EUR750 applies for non-profit research organisations (limited places available). Advise on registration form if claiming the special fee.

Registration fee includes PDFs directly related to the presentations & will be provided prior to course commencement. as well as lunches, morning & afternoon refreshments.

REGISTRATIONS CLOSE 17 JUNE 2022 (late registrations can be accepted, subject to being able to process them and receive payment in time)

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.

REGISTRATION FORM

OUR 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.

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. Dennis Forte & Associates liability is limited to the registration fee only, and Dennis Forte & Associates cannot be held liable for air fares, accommodation, or other related expenses.

Venue

HES-SO Valais Wallis
Institute of Life Technologies
Campus Energypolis
Rue de I'Industrie 19
CH - 1950 Sion
Switzerland

Accomodation

Participants must organise their own accommodation. Some suggestions below.

HOTELS

Hôtel Élite

Avenue de Midi 6, 1950 Sion
+41 27 322 03 27
info@hotelelitesion.ch
www.hotelelitesion.ch

Hôtel Castel

Rue du Scex 38, 1950 Sion
+41 79 214 29 22
info@hotelcastel.ch
www.hotelcastel.ch

Hôtel du Rhône

Rue du Scex 10, 1950 Sion
+41 27 322 82 91
info@durhonesion.ch
www.durhonesion.ch

Hôtel des Vignes

Rue du Pont 9, CH-1958 Uvrier (8’ from Sion by car)
+41 27 203 16 71
hotel@desvignes.ch
www.hoteldesvignes.ch

Hôtel Moxy

Route de Chippis 64C, CH-1950 Sion
+41 27 205 63 63
www.marriott.com/en-us/hotels/gvaos-moxy-sion/overview/

Further Information & Enquiries

Visit our Contact page.

Extrusion training can also be offered to companies on-site at their facility, at a level suitable for operators, or for technical staff.

Course Presenter

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 by the Course Presenter

Available to course participants at 20% discount to list price. 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 provides background on extrusion technology relevant to all types of extruded food products.
› Hardcover EUR200 (USD220)

The Design of Food Extrusion Dies

This book is unique in providing specific guidance on die design, with worked examples and tutorials.
› Hardcover EUR235 (USD260)

Food Extrusion Process Scale-Up & Process Transfer:
Witchcraft or Science?

Scaling an extrusion process involves an understanding of many process variables. This book shows how scientific and engineering principles can be used to achieve the required outcome.
› Hardcover EUR225 (USD250)

Food and Feed Drying Technology: A Practical Approach

This book provides practical information on different drying technologies used across the range of food and feed products. It includes design procedures with examples from the authors’ industrial experience.

Hardcover EUR215 (USD235)

Shipping -

› Additional EUR15 or equivalent delivery per order.
› Some jurisdictions may apply additional import duties, charged directly to the receiver of the book/s.

Online Book Store