The annual three-day short course on “Aquafeed Extrusion Technology” will be held again at FôrTek (Centre for Feed Technology) in Norway from April 25 to 27, 2018. A program on Food & Feed Drying Technology is also being presented immediately following on April 28 & 29.
The course is organized and presented by Australians Dennis Forte and Gordon Young. The two have been presenting extrusion and related training programs in Australia and the surrounding region, including Thailand, for 20 years. Since 2015, courses on Aquafeed Extrusion, and later Petfood Extrusion and Drying Technology, have been offered in Europe (Norway).
A major strength of the program is the practical experience of the presenters. One past participant commented “The Extrusion Course is unique in that it is able to present the blend of the fundamental principles of extrusion technology with its practical applications. The speakers transcend the hurdles of mathematical and engineering concepts by using appropriate learning and citing their vast production experiences.\"
The extrusion program is relevant to both single- and twin-screw extruder. “We take the approach of presenting the theory behind extrusion – which applies to all types – and then showing how to apply that theory to practical processes and products.\" Sessions cover the design of extrusion processes, and how the formulation affects the extrusion process, with examples demonstrating application of the theory. Principles learned will be applied during the practical demonstration in the FôrTek pilot plant.
The drying program is relevant to all types of feed and food product. Drying is one of the most common operations in food and feed production, being used across virtually every sector/commodity. It is critical to the quality and/or functionality of many products, and it is one of our most energy-intensive process operations. Yet it is often poorly understood and inefficient. This short course in Drying Technology combines the practical perspective of experienced industry professionals with the in-depth technical knowledge of drying processes.
The course presenters have also published two text books which support the training. “Food & Feed Extrusion Technology: An Applied Approach to Extrusion Theory” contains similar – but expanded – information as the extrusion courses. A specialized text “The Design of Food Extrusion Dies” is unique in describing, with worked examples, this complex and important – but often poorly understood – topic.