Thursday, 14 December 2017

 

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Baker Perkins is presenting at FoodStream Pty Ltd's Food Extrusion Technology course, in conjunction with the University of Applied Sciences and Arts Western Switzerland Valais (HES-SO Valais). 

This three-day course (September 27 - 29) covers the principles of extrusion, the design of extrusion processes, and the formulation of extruded food products. Principles learned will be demonstrated using the extruder at Hes-So Valais.

The program provides background in general extrusion technology, but is specifically directed at extrusion of foods, including the use of this technology to manufacture products such as breakfast cereals, snacks, TVP, pasta etc.

The course applies to both single and twin screw extrusion technology, and covers 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.

This course is presented by Australian company FoodStream in conjunction with the University of Applied Sciences and Arts Western Switzerland Valais (HES-SO Valais). Foodstream has been presenting extrusion training in countries including Australia, Thailand, Norway and New Zealand for almost 20 years.

Full details of the course can be found at https://fie.com.au/events/food-extrusion-switzerland

Related articles: 

Baker Perkins Introduces New Molding Solutions 

Baker Perkins appoints a new strategic development manager 

Baker Perkins presents new extrusion sheeting technology for snacks 

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