Expanded Training Program in Chile - Extrusion and Drying
Following their first Aquafeed Extrusion course in South America last year, Australians Dennis Forte and Gordon Young are working with the Catholic University of Temuco to present and expanded program in November 2020.
In addition to the 'Aquafeed Extrusion Technology' program, a course in 'Petfood Extrusion Technology' will be presented. And to provide a further opportunity to both Aquafeed and Petfood industries – as well as the wider food processing industry – a two-day program in 'Food & Feed Drying Technology' is offered. While the courses will be presented in English, this year for the first time simultaneous translation into Spanish will be provided.
Last year's course was very well received. One person, who couldn't attend, but whose colleague did - sent a message "I'm sitting next to my colleague in a car on our way to the plant and he's telling me how wonderful your course was! I'm really, REALLY sorry I could not go. He told me that you guys were very specific and almost took every situation and/or problem that our plant could have. Amazing... Next year count me in!".
'Participation in 2018 was limited by presentation being only in English' course organiser Gordon Young said. 'So this year we plan to extend access by simultaneous translation.'
The 2019 course will again be hosted by the Department of Agricultural and Aquaculture Sciences (Departamento de Ciencias Agropecuarias y Acuícolas) at the Catholic University of Temuco, accessing their excellent pilot plant facility for a demonstration.
The 3-day extrusion program covers the principles of extrusion, the design of extrusion processes, and the formulation of extruded products. Topics cover the basics of extruders and their configuration, through what is happening inside the extruder barrel, to an understanding of extruder dies and extruder instability. Examples in product formulation and the design of extrusion processes demonstrate 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.
Details of the courses (in English and in Spanish) are available via www.foodstream.com.au/events. The course presenters have also written two books – one on extrusion technology and how it is applied in the food and feed industries, the other specifically on 'The Design of Food Extrusion Dies'. The books are available from major booksellers, or from www.fie.com.au/books.
Contact: Gordon Young
by All Extruded