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A Practical "Hands-On" Short Course on 'Food Extrusion: Cereals, Protein & Other Ingredients' at Texas A&M University - August 19-24, 2012
Organized by: The Food Protein Research and Development Center, Texas A&M University SystemWhere?
This short course will be held on the campus of Texas A&M University in College Station, Texas.
What topics will be covered?
The lectures will cover a wide variety of topics regarding food industries with emphasis on different types of extruders: dry, wet, single screw, and twin screw. Extrusion principles and the differences between each type of extruder will be discussed in the lectures. These discussions will include in-depth information on full fat soybean processing, extrusion-expelling of oilseeds, raw material selection for food extrusion, preparation and characteristics of soy flour, concentrates and isolates for cereal grains and legumes, extrusion dies for food extrusion, effects of preconditioning, wheat gluten and its applications, effects of genetics, thermal and mechanical processing of cereal products, dry milling of cereals, troubleshooting, application of TVP in meat products, coating and flavoring, high protein, whole grain, and specialty snacks, cereal grain products and processing, and polymer science to cereal extrusion. The lectures begin at 8am everyday and last until the middle of the afternoon when the class will go to the FPRDC pilot plant for practical demonstrations including: extrusion-expelling of soybeans to produce raw materials, production of texturized soy protein, production of high moisture meat analog and soy fibers, snack and cereal production, coating of cereals, sorghum-based whole grain cereal, and application of TVP in meat, meat products, and vegetarian application.
How are the Food Protein R&D Center courses different from other short courses?
All of the FPRDC’s courses are considered “practical” and “hands on” because they conduct equipment demonstrations in concert with each day’s lectures to facilitate the learning experience and allow for ‘one-on-one’ interaction with qualified industry experts. These experts will present approximately 30 lectures during this course.
Many private sector courses claim to be practical and some have even copied our exact title - and we are flattered. But there is nothing practical about a series of rushed speakers or being crammed into yet another hotel conference room with no equipment demonstrations or practical instruction. Come to one of our short courses on the campus of Texas A&M University and see how we have successfully trained over 15,000 attendees from across the world as of 2011. Seating is limited to maximize the learning experience, so early registration is highly recommended.
What other short courses does the Food Protein R&D Center offer?
The Food Protein R&D Center conducts over ten practical short courses every year here at our facilities and on the Texas A&M University campus in College Station, Texas. A complete list of the FPRDC short courses is available at the website http://foodprotein.tamu.edu/shortcourses.php
The Food Protein R&D Center has successfully trained thousands of attendees from across the world with practical instruction since their first official “practical Short Course” in 1981 on Cottonseed Processing. Every year, the Extrusion Technology Program offers courses and specialized training for the industry in the areas of Aquafeed, Pet Food, Food Extrusion, and Extruded Snacks. The extrusion pilot plant is equipped with 8 different types of extruders. The FPRDC also works for the industry providing R&D in the development of their products.
Who is the Food Protein R&D Center?
Established in 1939, the Food Protein Research and Development Center is one of the oldest land-grant agricultural research and service programs in the nation. It specializes in process development of diverse agricultural crops and animal products into food, feed, and industrial ingredients. Basic research and testing technology development and training projects are conducted for private industry, trade associations, and state, federal, and international agencies. The Food Protein R&D Center is part of the Texas A&M University System through the Texas Engineering Experiment Station and managed as a center within the Artie McFerrin Department of Chemical Engineering.
For more frequently asked questions regarding the extrusion short courses, visit the website http://foodprotein.tamu.edu/extrusion/scfaq.php
For specific information regarding the 'Texturized Vegetable Protein & Other Soy Products' short course, visit the website http://foodprotein.tamu.edu/extrusion/sctvp.php or the printer friendly http://foodprotein.tamu.edu/extrusion/documents/TVP.pdf
You can also contact Dr. Mian N. Riaz or Ms. Cyndi Casanova for more information regarding the Extrusion Technology Program:
Dr. Mian N. Riaz
Program Head, Extrusion Technology Program
Tel: 979.845.2774
Fax: 979.845.2744
Email: mnriaz@tamu.edu
Ms. Cyndi Casanova
Short Course Coordinator, Food Protein R&D Center
Tel: 979.847.8997
Fax: 979.845.2744
Email: shortcourse@tamu.edu
For more information, click here.
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