THIS EVENT HAS BEEN CANCELLED

Overview

The course will be presented in English.

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 through an exercise run on a pilot extruder.

The program provides a good background in general extrusion technology, but is specifically directed at manufacture of extruded pet foods. 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 science – Ingredients & recipe design
Product expansion
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.

PDF 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 petfoods and aquafeeds and the use of extrusion technology for petfood and aquafeed quafeed 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.

Registration Fee

CLP 850,000 per person

Approx. USD1100 / EUR925 or 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 10% discount applied for registrations received by 25 July 2022

An additional 10% discount applies for those attending consecutive courses.

An additional 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 490,000 (or equivalent in other currency). Advise which University you are enrolled in at registration.

Non-profit Research Organisation (including University staff) – CLP 680,000

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

REGISTRATIONS CLOSE 29 AUGUST 2022

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.

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

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 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.

Further Information & Enquiries

Visit our Contact page.

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

Course Presenter

Mr Dennis Forte, a chemical engineer with extensive experience in extrusion processing and die design, including pet food production. Dennis has worked with a wide variety of companies and extruded products.

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 USD220 or equivalent

The Design of Food Extrusion Dies

This book is unique in providing specific guidance on die design, with worked examples and tutorials.
› Hardcover USD260 or equivalent

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 USD250 or equivalent

Food & Feed Drying Technology: A Practical Approach

This book provides practical information on different drying technologies used across the range of food and feed products. It includes design procedures with examples from the authors’ industrial experience.

Hardcover USD235 or equivalent

Shipping -

› Additional CLP20,000 or equivalent delivery per order.
› Some jurisdictions may apply additional import duties, charged directly to the receiver of the book/s.

Online Book Store