Extrusion Workshop

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, and texturized vegetable proteins. 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.

Benefits of Attending

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.

Session Topics

Extrusion Research and Development
Extrusion Ingredients (Starch, Dietary Fibers, Proteins, Vitamins & Minerals)
Extruder Hardware & Design
Analytical Techniques for Testing Extruded Products
Current Issues in Food Safety and Sanitation for Extruded Products
Extrusion Applications
Extrusion Applications of Cereal-Based Food Products
Measurement of Critical Control Points During Extrusion & Drying
Extrusion Operation and Process Variables
Dryer Design, Applications and Operation
Extrusion Trouble Shooting of Cereal Based Products

All sessions subject to change

Expert Presenters

Dr. Joseph Baumert
Associate Professor - University of Nebraska Food Science & Technology Department, Director of the Food Allergy Research & Resource Program (FARRP)

Christopher Dohl
Technical Center Director - Wenger, Sabetha, Kansas

Russell Parde
General Pilot Plant Manager – The Food Processing Center

Brian Plattner
Process Technology Director - Wenger, Sabetha, Kansas

Dr. Devin Rose
Associate Professor - University of Nebraska Food Science and Technology Department

Dr. Brad Strahm
Principal - The XIM Group, LLC, Sabetha, Kansas

Dr. Jayne Stratton
Research Professor & Microbiology Laboratory Services Manager – The Food Processing Center

Robert Sunderland
Director of Dryer Technology - Wenger, Sabetha, Kansas

All speakers subject to change

Dates & Location

June 4-6, 2024

The workshop will be conducted at the Food Innovation Center on the University of Nebraska Innovation Campus.
Hotel information will be coming soon.

Attendees are responsible for making and paying for their own hotel reservations.

A limited number of rooms have been reserved with the Courtyard by Marriott Lincoln Downtown/Haymarket at a discounted price of $122+ tax per night. This rate is for 1-2 people per room. This special pricing will be available until May 14, 2024, or until the room block is full. To obtain the discounted pricing please reference the “UNL Food Processing Center 2024 Extrusion Workshop” or follow the link: Book your group rate for UNL Food Processing Center 2024 Extrusion Workshop. A shuttle will be provided from the hotel to the Food Innovation Center and back each day. The hotel also has an airport shuttle.

Courtyard Lincoln Downtown/Haymarket
808 R Street
Lincoln, NE 68508
402-904-4800
Lincoln, Nebraska Hotel | Courtyard Lincoln Downtown/Haymarket (marriott.com)

Fee

The fee for this 3-day workshop, which includes lunch and break refreshments each day and a workshop notebook, is $1400 per person.

Nebraska companies may be eligible for funding assistance through Nebraska Workforce Development. Please visit the following website for additional information:

https://www.dol.nebraska.gov/ReemploymentServices/EmployerResources/WorkerTrainingProgram

For questions or to register by phone please contact Julie Reiling at 402-472-2529 or jreiling2@unl.edu.