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Extrusion and drying courses in Chile go online

Thursday, November 5, 2020

After having to postpone a series of planned courses in Chile twice, Food Industry Engineering (FIE) will now offer live-streamed online extrusion and drying courses in January, presented in English and with simultaneous translation in Spanish.

The program is still offered in cooperation with the Catholic University of Temuco, following the first Aquafeed Extrusion course held in late 2018, but with an expanded program. In addition to the “Aquafeed Extrusion Technology” program, a course in “Petfood Extrusion Technology” will be presented. To provide a further opportunity to both aquafeed and pet food industries – as well as the wider food processing industry – a two-day program in “Food & Feed Drying Technology” is also being offered.

The training is presented by Dennis Forte and Gordon Young. “Presenting online opens up the programs for those unable to travel to Temuco,” said Gordon Young, course organizer. “The course still has a practical focus, using video of a pilot demonstration to illustrate the theory that is presented.”

The three-day extrusion program covers the principles of extrusion, the design of extrusion processes and how the formulation of extruded products interacts with the extrusion process. Topics cover the basics of extruders and their configuration, through what is happening inside the extruder barrel to understand extruder dies and instability. Examples of product formulation and the design of extrusion processes will demonstrate the application of the theory.

Drying is one of the most common operations in food and feed production. It is critical to quality, and it is one of the most energy-intensive process operations. Yet it is often poorly understood and inefficient. The drying course is about understanding the drying technologies used commonly across the food and feed industries and how we can use that understanding to improve current processes and products, or design/select new systems that are both effective and efficient.

For more information, visit www.fie.com.au.

The course presenters have also written two books, Food & Feed Extrusion Technology: An Applied Approach to Extrusion Theory and The Design of Food Extrusion Dies, available on www.fie.com.au.

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