Overview

This course will be presented in English.

High Moisture Extrusion Cooking (HMEC) is used to process functional protein ingredients into meat-like textures - that is, used to make “Meat Analogues”. It is a specialised application of extrusion technology. While not, in itself, a “new” process, it is only recently that it has started to become more widely used commercially, at a time when the vegetarian and vegan markets are expanding rapidly, and there is increasing concern over the environmental sustainability of continued widespread consumption of animal products.

The program starts by introducing extrusion technology in general, but moves quickly to consideration of the ingredients used for HMEC. Explanation of the protein reactions required to cause texturisation alternates with presentation of the conditions required in the extruder and how to achieve those conditions.

In HMEC, the design of the die is critical in firstly achieving texturisation, and secondly in controlling the type of texture produced. What is happening in the die, and the design of long cooled texturisation dies, is discussed.

To demonstrate the theory, two practical demonstrations are planned via streamed video - a demonstration of basic HMEC technology, and one showing how variations in the ingredients and processing can be used to modify and control the texture.

Sponsorship

Day 1 is sponsored by Clextral, and day 2 by CFAM. We appreciate support/ sponsorship from companies involved in providing equipment and services relevant to extrusion & HMEC

Become a Sponsor

Registration Fee

EUR930 per person

Approx. CHF1035, GBP800, USD 1110 or equivalent in other currency at time of invoicing. Registration fee is set in EUR and will vary when converted to other currencies according to fluctuations in exchange rates.

AVAILABLE DISCOUNTS

A 10% discount applies for registrations received by 7 May 2021, and paid within 14 days of that date.

An additional 10% discount applies to all course fees for those attending the "Food Extrusion Technology" and/or the "Extrusion Scale-up & Process Transfer" courses as well as this course.

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

A special fee of EUR750 applies for non-profit research organisations (limited places available). Advise on registration form if claiming the special fee.

Registration fee includes handout notes directly related to the presentations.

REGISTRATIONS CLOSE 21 JUNE 2021 (late registrations can be accepted, subject to being able to process them and receive payment in time)

To book places at the course, use the link 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 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.

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

Venue

Institute of Life Technologies
School of Engineering
Route du Rawyl 64, 1950 Sion 2
Switzerland

Further Information & Enquiries

Visit our Contact page, or reach Gordon directly.

Gordon Young (FiE)
gyoung@fie.com.au
+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.

Course Presenters

FoodStream is an Australian company which, working with Gordon Young of FiE and process engineering specialist Dennis Forte, has been presenting practical training programs for over 20 years. We also present extrusion programs in Australia, Thailand, Norway, Switzerland, and Chile.

The main presenter is 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 aqua-feeds, pasta, and confectionery.

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 the 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).

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

This book contains information on the application of extrusion technology. The second edition of this book is now available in English & Spanish versions.

› Hardcover EUR130 (CHF140, or USD152)

The Design of Food Extrusion Dies

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

› Hardcover EUR177 (CHF190, or USD208)

Shipping -

› Additional EUR15 or equivalent delivery per order.
› Some jurisdictions may apply additional import duties, charged directly to the receiver of the book/s.

Online Book Store