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Food Extrusion Technology, Europe (Switzerland)

  • HES-SO VALAIS-WALLIS Sion Switzerland (map)

NEW OPTION: Hes_so is offering a specialised workshop "Latest Technology for Producing Meat Analogues" on Thursday 8 Feb. Download information and planned program here. Registration fee: CHF350. Discount of CHF105 off both the Extrusion Course and Workshop fees for those attending both events. Register via the registration form, or email


FoodStream is an Australian company which, working with Gordon Young of FiE and extrusion specialist Dennis Forte, has been presenting extrusion training in countries including Australia, Thailand, Norway, and New Zealand for almost 20 years. 

We appreciate support/sponsorship from companies involved in providing equipment and services relevant to food extrusion operations. Download information on sponsorship opportunities.

Course information can also be downloaded as a pdf.


This 3-day course covers the principles of extrusion, the design of extrusion processes for human foods, as well as how the formulation interacts with the extrusion process.  Principles learned will be demonstrated using the extruder in the Hes-So Valais  pilot plant.

The program provides a good background in general extrusion technology, but is specifically directed at extrusion of human foods. The course is relevant to both single and twin screw extrusion technology, and all types of extruded foods - breakfast cereals, snacks, texturised proteins, pasta, etc.

The course will cover topics from the basics of extruders and their configuration, through what is happening chemically and physically inside the extruder barrel, to an understanding of extruder dies and extruder instability.

Download planned course program here.

Topics covered include:

  • Principles of extruder configurations (single and twin screw)
  • Role of rheology in extrusion
  • Die types and effects, die design
  • Extrusion chemistry – Recipe design
  • Product density control
  • Preconditioning for Extrusion
  • Causes and effects of extruder instability
  • Screw, barrel, and die-plate wear
  • Extrusion troubleshooting

Examples in product formulation and the design of extrusion processes will be included to demonstrate application of the theory.  Principles learned will be applied during the practical demonstration on Day 2.  Important aspects of peripheral systems (eg raw materials pre-processing, preconditioning) are also covered.

Handout notes directly relevant to the presentations are included in the registration fee.  Participants can order a more detailed hardcover text book at additional cost.

The course will be presented in English.


Monday to Wednesday 5 to 7 February 2018

Tea/coffee will be available from 8:15 am on the first day, ready for the program to start at 8:30 am. Presentations will conclude by 4:30 pm on the final day.


Institute of Life Technologies, School of Engineering, Route du Rawyl 64, 1950 Sion 2, Switzerland. Direct train service (no changes) available from Geneva Airport station to Sion - approx 2 hrs.


Registration Fee:

EUR1280 per person (approx CHF1500, GBP1140 or equivalent in other currency at time of invoicing). Registration fee is set in Euro and will vary when converted to other currencies according to fluctuations in exchange rates.

  • A 10% discount applies for registrations received by 30 November 2017, and paid within 14 days of that date.
  • An additional 10% discount applies for three or more course registrations received together from the same company.
  • Plus CHF105 (or equivalent) discount for those also attending the specialised seminar "Latest Technology for Producing Meat Analogues" on Thursday 8 Feb (Download information here).

The registration fee includes handout notes directly related to the presentations, as well as lunches, and morning and afternoon teas.

Special fees for PhD students and non-profit research organisations (limited places available). Advise on registration form if claiming special fee:

  • PhD students – EUR850 (or equivalent in other currency).  Advise which University you are enrolled in at registration.
  • Non-profit research organisation (including University staff) – EUR1080

Registrations close 24 January 2018.

To book places at the course, use the link to access the registration form. (FiE Privacy Policy)

To book places at the course, use the link to access the registration form. (FiE Privacy Policy)

Two books published by the course presenters are available to participants at 20% discount to list price. If pre-ordered (see option on Registration Form), a copy will be provided at the course.  Limited spare copies will also be available for perusal/purchase at the course until sold out (orders at the same book cost, plus delivery, will be accepted at the course).

"Food & Feed Extrusion Technology: An Applied Approach to Extrusion Theory": This book contains material which supports the course.

  • Hardcover EUR140 (CHF150 or USD152)
  • Combined hardcover + eBook EUR178 (CHF190 or USD193)

"The Design of Food Extrusion Dies" is unique in compiling detailed information on extruder die design, as specifically applied to food and feed products. It not only explains the fundamental principles, but also provides practical advice on the die design process, with worked examples.

  • Hardcover EUR188 (CHF203 or USD208)
  • Combined hardcover + eBook EUR280 (CHF302 or USD310)

 If both books are purchased, a further 20% discount applies to the total book cost.

For more details on these books see see

To book places at the course, use the link to access the registration form. (FiE Privacy Policy)

To book places at the course, use the link to access the registration form. (FiE Privacy Policy)

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Course Presenters

The main presenter is Mr Dennis Forte, a chemical engineer with extensive experience in extrusion processing and die design, including breakfast cereals, extruded snacks, pasta, and confectionery.  Dennis has worked with a wide variety of companies using extrusion technology.

Mr Gordon Young is a food process engineer who has worked in extrusion technology in both University research and with private companies.  He is also experienced in a wide range of other food processing technologies, including specific expertise in drying technology and thermal processing.

Who Should Attend?

This program is relevant to technical staff interested in the formulation of extruded foods and the use of extrusion technology in food processing.  The program takes participants from the basics of what extrusion is and what it can do, through to a detailed understanding of the design of formulations and processes, and the operation and troubleshooting of extrusion systems.


Participants must organise their own accommodation, but our cooperators have negotiated discount rates for course attendees at the following hotels:

HOTEL DU RHONE (single room : CHF 142.00, double room : CHF 174.00 + tax  approx. CHF 2.-/day + breakfast)
Rue du Scex 10, CH - 1950 Sion

HOTEL ELITE (single room : CHF 130.00 breakfast included, double room : CHF 150.00 breakfast included + tax  approx. CHF 2.-/day)
Avenue du Midi 6, CH - 1950 Sion

To obtain the special prices participants must book directly with the hotel, mention "Extrusion Hes-so Valais".

Getting to the Venue

Direct train service (no changes) available from Geneva Airport station to Sion - approx 2 hrs.

At the station, take bus nr 353, destination "Crans Montana" til the stop "Brasserie".  For further details see

What participants need to bring

For safety and hygiene reasons, all visitors are requested to comply with the following clothing protocols on the second day for the demonstration:

  • flat, fully enclosed footwear, or steel-toed industrial safety shoes, are to be worn
  • full leg coverage (ie trousers) is required. Skirts, short pants or 3/4 length trousers are not suitable
  • you will be provided with a visitor dust coat and hair net
  • you will be asked to remove watches and all jewellery other than solid bands.

We also suggest usual items such as notepad, pen or pencil, and highlighter.

Cancellation Policy

Fees, less a 10% handling charge, will be refunded if participants cancel their registration prior to the closing date for registrations. Fees will not be refunded after that date, but a substitute participant will be accepted at any time.

Foodstream Pty Ltd reserves the right to cancel or postpone the course if necessary (e.g. due to insufficient registrations). In this case a full refund of fees will be available.  FoodStream’s Liability is limited to the registration fee only, and FoodStream cannot be held liable for air fares, accommodation, or other related expenses.

Further Information & Enquiries

Use the "Contact Us" page, or contact:

  • Gordon Young, Food Industry Engineering (Australia) Ph +61 414 681200

Extrusion training can also be offered to companies on-site at their facility, at a level suitable for operators, or for technical staff.