Workshop fee:
The registration fee of $1150 includes the workshop manual, lab and plant activities, lunches and an evening dinner as well as other amenities. If registered before September 18th you will receive the Early Bird price of $1050. Registration fee is only refundable if the workshop is cancelled; substitutions can be arranged.
Lodging:
Registrants are required to make their own lodging arrangements. We will provide shuttle transportation from the downtown hotels to campus and back every day. This includes The Holiday Inn - Downtown, Cornhusker Marriott and Embassy Suites.
Testimonials:
Good experience in learning the extrusion process; having the lab right after the lecture is very useful.
Excellent seminar! Thank you!
Very good course with hands-on experience for anyone who is affected by extrusion - QA, RD, production, sensory, engineers.
19th Annual Applied Extrusion Workshop
Watch the video taken during this workshop on October 14-16, 2008
October 13-15, 2009
Real World Product/Process Development for Human and Pet Foods using both Single and Twin Screw Extruders.
We offer an intensive, hands-on workshop combining extrusion theory and techniques with extrusion exercises emphasizing real-world problem development. Participants will have access to a Wenger Manufacturing, Inc. TX-57 twin screw and an X20 single screw extruders, industry experts and faculty from the Department of Food Science and Technology.
After morning presentations, participants apply extrusion theory and principles in the pilot plants where they can experiment with ingredient functionality, die choices, and process variables.
The morning presentations include:
- Extrusion, Starch and Protein Basics.
- Analytical Techniques for Testing Extruded Products.
- Extrusion Equipment Types and Design: a comprehensive look at various extruder components and their functions.
- Interaction of Process Variables and Extrusion Changes.
- Die Design.
- Extrusion Ingredient, Energy and Process Optimization
- New Extruded Products and Product Variety.
- Extrusion Processing Technologies.
Afternoon hands-on experiences include:
Tuesday
- Fruit Ring Breakfast Cereal: Using our twin screw extruder, we use a breakfast cereal base to study the impact of various ingredient changes on process and end-product characteristics.
- Corn Curls and Dry Kibble Dog Food: We will change our twin screw extruder's processing variables to examine the impact on corn curls characteristics, and also look at making similar process changes with our single screw extruder to show the impact on a dry dog kibble.
- Texturized Vegetable Protein: We will produce a basic texturized soy chunk on the single screw extruder, and produce a fibrous soy protein on our twin screw.
Wednesday
Thursday
Scheduled Speakers
Gerry Hertzel, Food Division Research Coordinator, Wenger Manufacturing, Inc.
Brian Plattner, Process Engineer, Wenger Manufacturing, Inc.
Randy L. Wehling, Ph.D., Professor, Food Science & Technology,
University of Nebraska
Curtis L. Weller, Ph.D., Professor, Biological Systems Engineering
and Food Science & Technology, University of Nebraska
