24th Annual Practical Short Course on 'Food Extrusion: Protein, Pulses Cereals, & Other Ingredients'
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 24th Annual Practical Short Course on 'Food Extrusion: Protein, Pulses, Cereals & Other Ingredients', will be held in Hybrid format (face to face as well as virtually -LIVE- ONLINE) from September 26-30, 2022.
A one-week Practical Short Course on 'Food Extrusion: Protein, Pulses, Cereals & Other Ingredients', will be presented on September 26-30, 2022, 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 flavor, drying, toasting of food products, dry milling of cereals.
For more information, programs, and registration visit the website, HERE.