High Moisture Extrusion Cooking (HMEC) is used to process functional protein ingredients into meat-like textures - used to make “Meat Analogues”. It is a specialised application of extrusion technology. The program starts by introducing extrusion technology, but moves quickly to consideration of the specific ingredients and process requirements for HMEC.

This 3-day course covers the principles of extrusion, the design of extrusion processes for human food products, as well as how the formulation interacts with the extrusion process. Principles learned will be demonstrated using a streamed video. The course is relevant to all types of extruded foods - breakfast cereals, snacks, texturised proteins, pasta etc.

Drying is one of the most common operations in food and feed production. Yet it is often poorly understood and inefficient. This short course in Drying Technology combines the practical perspective of experienced industry professionals with the in-depth technical knowledge of drying processes.

A unique approach to extrusion training - This “applied" extrusion course, which we have presented in Thailand since 2011, provides participants with an understanding of the theory of the extrusion process, combined with pilot plant exercises demonstrating how the principles are applied across different products and extruder types.

This 3-day course covers the principles of extrusion, the design of extrusion processes for human food products, as well as how the formulation interacts with the extrusion process. Principles learned will be demonstrated using a streamed video. The course is relevant to all types of extruded foods - breakfast cereals, snacks, texturised proteins, pasta etc.

Los 3 días de curso cubrirán los principios de extrusión y el diseño de los procesos de extrusión de alimentos para mascotas. Además de, cómo la formulación interactúa con el proceso de extrusión. Todos los principios aprendidos se verán demostrados utilizando el extrusor del Departamento de Ciencias Agropecuarias y Acuícolas.

This 3-day course covers the principles of extrusion and the design of extrusion processes for pet foods, as well as how the formulation interacts with the extrusion process. Principles learned will be demonstrated using the extruder in the Centre for Feed Technology pilot plant.

Drying is one of the most common operations in food and feed production. Yet it is often poorly understood and inefficient. This short course in Drying Technology combines the practical perspective of experienced industry professionals with the in-depth technical knowledge of drying processes.

El secado es una de las operaciones más comunes en los alimentos y producción de piensos. Sin embargo, a menudo está poco entendido e ineficiente. El curso combina la perspectiva práctica de los profesionales experimentados de la industria con un profundo conocimiento técnico de los procesos de secado.

Los 3 días de curso cubrirán los principios de extrusión y el diseño de los procesos de extrusión para alimentación acuícola. Además de, cómo la formulación interactúa con el proceso de extrusión. Todos los principios aprendidos se verán demostrados utilizando el extrusor del Departamento de Ciencias Agropecuarias y Acuícolas.

This 3-day course covers the principles of extrusion, and the design of extrusion processes for aquatic feeds, as well as how the formulation interacts with the extrusion process. Principles learned will be demonstrated using the extruder in the Laboratorio de Nutrición y Fisiología de Peces pilot plant.

This 2-day course covers techniques to scale-up an extrusion process - eg from pilot scale to production scale - or to transfer a process from one type of extruder to another. The extruders may be either the same or different makes of extruder.

This course covers the theory and practice of designing dies for extrusion systems. The program is relevant to the production of all types of extruded products - including expanded snacks and breakfast cereals, pastas and third generation snack pellets, pet foods and aquafeeds.

This 2-day course covers techniques to scale-up an extrusion process - eg from pilot scale to production scale - or to transfer a process from one type of extruder to another. The extruders may be either the same or different makes of extruder.

This 3-day course covers the principles of extrusion, and the design of extrusion processes for aquatic feeds, as well as how the formulation interacts with the extrusion process. Principles learned will be demonstrated using the extruder in the Centre for Feed Technology pilot plant.

This course covers the theory and practice of designing dies for extrusion systems. The program is relevant to the production of all types of extruded products - including expanded snacks and breakfast cereals, pastas and third generation snack pellets, pet foods and aquafeeds.

Drying is one of the most common operations in food and feed production. Yet it is often poorly understood and inefficient. This short course in Drying Technology combines the practical perspective of experienced industry professionals with the in-depth technical knowledge of drying processes.

This 3-day course covers the principles of extrusion, the design of extrusion processes, and the formulation of extruded products. Principles learned will be demonstrated using the CFAM pilot plant facility.

Drying is one of the most common operations in food and feed production. Yet it is often poorly understood and inefficient. This short course in Drying Technology, presented in cooperation with CSIRO, combines the practical perspective of experienced industry professionals with the in-depth technical knowledge of drying processes.

This 3-day course covers the principles of extrusion, the design of extrusion processes for human food products, as well as how the formulation interacts with the extrusion process. Principles learned will be demonstrated using a streamed video. The course is relevant to all types of extruded foods - breakfast cereals, snacks, texturised proteins, pasta etc.

Presented from Australia via Zoom

High Moisture Extrusion Cooking (HMEC) is used to process functional protein ingredients into meat-like textures - used to make “Meat Analogues”. It is a specialised application of extrusion technology. The program starts by introducing extrusion technology, but moves quickly to consideration of the specific ingredients and process requirements for HMEC. To demonstrate the theory, two practical demonstrations will be shown (pre-recorded videos).

Presented from Australia via Zoom

High Moisture Extrusion Cooking (HMEC) is used to process functional protein ingredients into meat-like textures - used to make “Meat Analogues”. It is a specialised application of extrusion technology. The program starts by introducing extrusion technology, but moves quickly to consideration of the specific ingredients and process requirements for HMEC. To demonstrate the theory, two practical demonstrations will be shown (pre-recorded videos).

Presented from Australia via Zoom

High Moisture Extrusion Cooking (HMEC) is used to process functional protein ingredients into meat-like textures - used to make “Meat Analogues”. It is a specialised application of extrusion technology. The program starts by introducing extrusion technology, but moves quickly to consideration of the specific ingredients and process requirements for HMEC. To demonstrate the theory, two practical demonstrations will be shown (pre-recorded videos).

Due to covid, this course will now only be presented remotely via Zoom.

This 3-day course covers the principles of extrusion, the design of extrusion processes, and formulation issues affecting extrusion. It is relevant to all types of extruder (single and twin screw) and all extruded food and feed products.

Due to ongoing Covid-19 travel restrictions, this course will be presented online only.

High Moisture Extrusion Cooking (HMEC) is used to process functional protein ingredients into meat-like textures - used to make “Meat Analogues”. It is a specialised application of extrusion technology. The program starts by introducing extrusion technology, but moves quickly to consideration of the specific ingredients and process requirements for HMEC.

This course provides an excellent background in the thermal processing of foods. It is also designed to provide participants with the knowledge and skills to effectively supervise retort operations.

Due to ongoing Covid-19 travel restrictions, this course will be presented online only.

Drying is one of the most common operations in food and feed production. Yet it is often poorly understood and inefficient. This short course in Drying Technology combines the practical perspective of experienced industry professionals with the in-depth technical knowledge of drying processes.

Due to ongoing Covid-19 travel restrictions, this course will be presented online only.

This 3-day course covers the principles of extrusion, the design of extrusion processes, and the formulation of extruded products. Principles learned will be demonstrated using the CFAM pilot plant facility.

Due to ongoing Covid-19 travel restrictions, this course will be presented online only.

This 3-day course covers the principles of extrusion and the design of extrusion processes for pet foods, as well as how the formulation interacts with the extrusion process. Principles learned will be demonstrated using the extruder in the Centre for Feed Technology pilot plant.

SERIES OF 90 MIN WEBINARS
TUESDAYS & THURSDAY FROM 9 TO 16 FEBRUARY

This series provides an overview of food preservation methods, and the associated processes used in the food industry. The aim is to provide an introduction to the various options available and how they work - and therefore identify important factors when considering application of preservation methods.