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

April 22-24, 2025

The workshop will be conducted in Room 111 at the Food Innovation Center on the University of Nebraska Innovation Campus, 1901 N. 21^st Street, Lincoln, NE  68588.

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 March 31, 2025, 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 2025 UNL FPC 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 workshop materials, is $1,400 per person.

Nebraska companies/individuals may be eligible for funding assistance through Nebraska Workforce Development. Please visit the following website for additional information and search for Nebraska Workforce Development.

www.nebraska.gov