Food Industry Engineering
FiE — Food Industry Engineering is a consultancy business offering advisory, design, and training services across a range of areas relating to the processing and handling of food and agricultural products.
FiE, often in conjunction with FoodStream, also offers training/short courses in specialist technical areas. This training may be conducted for companies on their site, or courses are offered publicly.
See our Training page for more information or our Events page for specific information on upcoming short courses.
This 3-day course covers the principles of extrusion, the design of extrusion processes for human food products, as well as how the formulation interacts with the extrusion process. Principles learned will be demonstrated using the extruder in the Hes-So pilot plant. The course is relevant to all types of extruded foods - breakfast cereals, snacks, texturised proteins, pasta etc.
This 2-day course 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.
Drying is one of the most common operations in food and feed production. Yet it is often poorly understood and inefficient. This short course in Drying Technology, presented in cooperation with CSIRO, combines the practical perspective of experienced industry professionals with the in-depth technical knowledge of drying processes.