23rd Annual Food Extrusion Short Course
As several events continue to be postponed, moved online or cancelled altogether as a result of Covid-19 concerns in the United States, Texas A&M University (TAMU) has announced its 23rd Annual Practical Short Course on "Food Extrusion: Cereals, Pulses, Protein & Other Ingredients," will be held in Hybrid format (face to face as well as virtually live online) from 27 September to 1 October.
A one-week Practical Short Course on "Food Extrusion: Cereals, Pulses, Protein & Other Ingredients" (Formally Texturised Vegetable Protein and Other Soy Products) will be presented at Texas A&M University by staff, industry representative and consultants. The schedule of the course is Food Ingredients (Monday), Textured Protein Applications (Tuesday), Extrusion Processing (Wednesday), Cereal-Grain Applications & Downstream Handling (Thursday), and Trouble Shooting, Frying and Pulses and Legumes (Friday).
This program will cover detailed information on cereal grains, legumes, soy protein, dry extrusion; full fat soybean processing; extrusion-expelling of soybeans for making natural/organic soy flour; raw material selection, preparation and characteristics of soy flour, concentrates and isolates; extrusion hardware, single and twin screw extruders for cereals and TVP production; extrusion dies; extruder troubleshooting effect of preconditioning; wheat gluten and its application; thermal and mechanical processing of cereal grains, high protein, whole grain products, coating of cereals and snacks, application of TVP in meat, meat products, vegetarian application; quality control and testing of finished products; high moisture meat analogs, soy flavour, drying, toasting of food products, and the dry milling of cereals.
For more information and to register visit the 23rd Annual Food Extrusion Short Course website, HERE.