This short course is presented by Dennis Forte & Associates in conjunction with The Centre for Feed Technology (Fortek), Norway.
Additional courses are also available at this venue -
› Aquafeed Extrusion Technology
› Extrusion Scale-up & Process Transfer
It is planned for the course to be presented on-site. If Covid-19 restrictions prevent this then the course will revert to live streaming.
Overview
This course will be presented in English.
This course covers the theory and practice of designing dies for food and feed 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.
Topics include calculation of die conductance/pressure drop, allowing for die entrance effects, causes of product curvature, design of primary dies, and the influence of die wear.
Note that familiarity with extrusion technology is assumed. We recommend that participants should have completed one of our three day Extrusion programs before attending this course.
Who Should Attend?
This program is relevant to those responsible for designing or specifying dies for use in extrusion processes. We recommend that participants should have completed one of our three day Extrusion programs before attending this course.
Sponsorship
We appreciate support/sponsorship from companies involved in providing equipment and services relevant to extrusion.
Registration Fee
10,000 NOK per person
Approx. EUR970, USD1100 or equivalent in other currency at time of invoicing. Registration fee is set in NOK and will vary when converted to other currencies according to fluctuations in exchange rates.
AVAILABLE DISCOUNTS
A 10% discount applies for registrations received by 15 April 2022.
An additional 10% discount applies to both course fees for those attending both this course and one of the three-day extrusion courses in Norway.
An additional 5% discount applies for three or more course registrations received together from the same company.
A special fee of EUR760 applies for non-profit research organisations (limited places available).
Advise on registration form if claiming the special fee.
REGISTRATIONS CLOSE 19 MAY 2022
OUR 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.
We reserve 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. Dennis Forte & Associates liability is limited to the registration fee only, and Dennis Forte & Associates cannot be held liable for air fares, accommodation, or other related expenses.
Venue
Norwegian University of Life Sciences (NMBU)
Vitenparken Building
Fredrik A. Dahls vei 8
Ås (near Oslo), Norway
Further Information & Enquiries
Visit our Contact page.
Extrusion training can also be offered to companies on-site at their facility, at a level suitable for operators, or for technical staff.
Course Presenter
Mr Dennis Forte a chemical engineer with extensive experience in extrusion processing and die design, having worked with a variety of companies and extruded products, including breakfast cereals and snacks, pet foods and aquafeeds, pasta, and confectionery.
Books by the Course Presenter
Available to course participants at 20% discount to list price. 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).
Food & Feed Extrusion Technology:
An Applied Approach to Extrusion Theory
This book provides background on extrusion technology relevant to all types of extruded food products.
› Hardcover EUR200 (USD220)
The Design of Food Extrusion Dies
This book is unique in providing specific guidance on die design, with worked examples and tutorials.
› Hardcover EUR235 (USD260)
Food Extrusion Process Scale-Up & Process Transfer:
Witchcraft or Science?
Scaling an extrusion process involves an understanding of many process variables. This book shows how scientific and engineering principles can be used to achieve the required outcome.
› Hardcover EUR225 (USD250)
Shipping -
› Additional NOK150 or equivalent delivery per order.
› Some jurisdictions may apply additional import duties, charged directly to the receiver of the book/s.
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