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
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.
- 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
Dr. Joseph Baumert
Assistant Professor - University of Nebraska Food Science & Technology Department
Technical Center Director - Wenger, Sabetha, Kansas
General Pilot Plant Manager – The Food Processing Center
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 Associate Professor & Laboratory Services Manager – The Food Processing Center
Director of Dryer Technology - Wenger, Sabetha, Kansas
Dr. Randy Wehling
Professor - University of Nebraska-Lincoln Food Science and Technology Department
All speakers subject to change
Dates & Location
June 9 – 11, 2020 - Lincoln, Nebraska
The workshop will be conducted on the University of Nebraska – Lincoln Nebraska Innovation Campus.
Attendees are responsible for their own hotel reservations. A limited number of rooms have been reserved at The Graduate Lincoln Hotel, 141 North 9th Street, 402-475-4011, at a discounted price of $104 + tax per night. This rate is for 1-2 people per room and includes a Grab and Go breakfast in the Poindexter room each morning. This special pricing will be available until May 25 or until the room block is full. To obtain the discounted pricing please reference the University of Nebraska Extrusion Workshop.
In addition, the hotel has a parking garage ($15 per day – self parking) and offers free shuttle service to and from the Lincoln airport. Attendees can also make arrangements with the hotel for free shuttle delivery to and from the campus seminar location each day. This hotel is located in the Hay Market area with many restaurants and shops within walking distance.
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:
Click the button to register. For questions or to register by phone please contact Jill Gifford at 402-472-2819 or email@example.com.