Overview

The course will be presented in English.

This 3-day course covers the principles of extrusion, 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 at the Fish Nutrition and Physiology Laboratory (Unidad de Nutrición y Fisiología de Peces).

The program provides a good background in general extrusion technology, but is specifically directed at aquafeed extrusion. The course is relevant to both single and twin screw extrusion technology.

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.

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.

Who Should Attend?

This program is relevant to technical staff interested in the formulation of extruded aquafeeds and the use of extrusion technology for aquafeed production. 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.

Sponsorship

Day 2 is Sponsored by Clextral

Supporting Media Partners

We appreciate support/sponsorship from companies involved in providing equipment and services relevant to Extrusion or Aquafeed.

Become a Sponsor

Registration Fee

CLP 690,000 per person + VAT if applicable

Approx. USD1170or equivalent in other currency at time of invoicing. Registration fee is set in Chilean Peso and will vary when converted to other currencies according to fluctuations in exchange rates.

AVAILABLE DISCOUNTS

A 5% discount applies for three or more course registrations received together from the same company.

Special fees for PhD students and non-profit research organisations (limited places available).

Advise on registration form if claiming special fee:

PhD Students – CLP 400,000 (or equivalent in other currency). Advise which University you are enrolled in at registration.

Non-profit Research Organisation (including University staff) – CLP 550,000

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

REGISTRATIONS CLOSE 10 OCTOBER 2018

To book places at this course, click below to access the registration form.

We will confirm your registration and send an invoice for your registration fees. Fees must be paid prior to the course.

Registration Form

OUR CANCELLATION POLICY

Fees, less a 15% 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.

FiE 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.

Venue

Fish Nutrition and Physiology Laboratory
Department of Agricultural and Aquaculture Sciences
Rudecindo Ortega Avenue 02950, an Juan Pablo II Campus
Temuco, Chile

Accommodation

Participants must organise their own accommodation. There are numerous options in Temuco. Following is a selection at a range of prices and locations.

HOTELS & RATES

Close to the University (10-15 minutes or less):

Hostal Loft de Campo EL Laurel
Holiday Inn
Hotel Diego de Almagro Temuco

Close to most restaurants and mall (30 minutes from University):

Hostal Selva Negra
Hotel Dreams Araucania
Apart Hotel Aragon
Hostal Plaza Las Banderas
Small Hotel Goblin´s House

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 asked to remove watches and all jewellery other than solid bands.

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

Further Information & Enquiries

Visit our Contact page, or contact:

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

Adrian Hernandez, Catholic University of Temuco (Chile) Ph +56-45-2553905, 2205511

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

Course Presenters

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, and New Zealand for 20 years. This course has been presented annually in Norway since 2015, with excellent feedback from participants.

The main presenter is Mr Dennis Forte, a chemical engineer with extensive experience in extrusion processing and die design, including aquafeed production. Dennis has worked with a wide variety of companies and extruded products.

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.

Books Written by Course Presenters

Available to course 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 for delivery after the course).

An additional 20% discount applies if copies of both book are purchased.

Food & Feed Extrusion Technology: An Applied Approach to Extrusion Theory

This book contains material which supports the course.

› Hardcover CLP105,000 (USD152)
› Hardcover + eBook CLP145,000 (USD210)

The Design of Food Extrusion Dies

This book is unique in providing specific guidance on die design, with worked examples and tutorials.

› Hardcover CLP144,000 (USD208)
› Hardcover + eBook CLP188,000 (USD272)

Online Book Store