Purpose of Workshop
Take a trip to any grocery store or supermarket and you will see almost entire aisles dedicated to extruded products like cereals, snacks, pastas, pet foods, and pet treats. These products account for billions of dollars in annual sales worldwide. Whether extruded products are already a strong component of your business or you are expanding into this food category, The Food Processing Center’s Extrusion Workshop can help. The Extrusion Workshop is an introductory, hands-on workshop combining extrusion theory and techniques with pilot plant exercises emphasizing real-world product development in a variety of food categories. The workshop combines lectures and pilot plant demonstrations from both industry and faculty experts.
This professional development and educational opportunity will allow attendees to:
- Learn from experts
- Network with peers and industry experts
- Explore new opportunities
- Observe pilot plant demonstrations
Intended Audience
This workshop is geared towards food technicians, scientists and product developers already working or desiring to work in the area of extrusion or any food industry professionals with the goal of expanding their extrusion knowledge base.
Topic Sections
- Extruder Ingredients (Starch, Fiber, Protein, Lipids, Additives)
- Current Issues in Food Safety for Extruded Products and Process Validation
- Extrusion Equipment Types & Designs
- Analytical Techniques for Testing Food Products
- Measurement of Critical Control Points During Extrusion
- Drying, Toasting, and Dehydrating Food Products
- Extrusion Trouble Shooting
- Extrusion Operation & Process Variables
- Extrusion Equipment Sanitation
- Extrusion Applications
- Multiple Pilot Plant Demonstrations
All sessions subject to change
Instructors
Dr. Andreia Bianchini
Research Assistant Professor – The Food Processing Center
Gerry Hertzel
Research Coordinator - Wenger, Sabetha, Kansas
Brian Plattner
Process Engineering Manager - Wenger, Sabetha, Kansas
Dr. Wajira Ratnayake
Research Assistant Professor – The Food Processing Center
Dr. Devin Rose
Assistant Professor - University of Nebraska Food Science & Technology Department
Brad Strahm
Principal - The XIM Group, LLC, Sabetha, Kansas
Dr. Jayne Stratton
Research Assistant Professor – The Food Processing Center
Laboratory Services Manager - The Food Processing Center
Robert Sunderland
Director of Dryer Technology - Wenger, Sabetha, Kansas
Dr. Randy Wehling
Professor - University of Nebraska-Lincoln Food Science & Technology Department
Steve Weier
General Pilot Plant Manager – The Food Processing Center
All speakers subject to change
Dates & Location
October 23-25, 2012 - Lincoln, Nebraska
The school will be conducted on the University of Nebraska – Lincoln East Campus.
Attendees are responsible for their own hotel reservations. A limited number of rooms at the Holiday Inn Downtown have been reserved at a discounted price of $95 + tax per night. This rate is for 1-4 people per room and includes a hot breakfast buffet in the hotel restaurant each morning. This special pricing will be available until October 1 or until the room block is full. In addition, the hotel has a parking garage and offers free airport shuttle service. Attendees can also make arrangements for free shuttle service to and from the campus each day. This hotel is located in the Haymarket area and many restaurants and shops are located within walking distance. Contact the Holiday Inn at (402) 475-4011 or online at www.holiday-inn.com/lincolnne. Use code: "UNL Extrusion Workshop" to receive discount pricing.
Fee
The fee for this 3 day workshop, which incluces lunch and break refreshments for each day and a workshop notebook, is $995 per person.
Refunds will not be offered for cancelled registrations
Registration
To register online click here. For questions or to register by phone, please contact Jill Gifford at (402) 472-2819 or jgifford1@unl.edu.
Space is limited, early registration is encouraged
