Extrusion is a very common processing technology used in the food industry to produce direct expanded snack foods, cereals, and pet foods, among other products. Extruded products are typically made by utilizing a raw material, often flour, and subjecting it to high temperatures while also creating a high shear and high-pressure environment using rotating screws. This introductory course will provide information about the extrusion processing systems, extruder parts, extruder screws and dies, food ingredient functionality and food product development with extrusion. The course will provide practical examples of product development with extrusion using various food ingredients.

To see the schedule break-down, see the following PDF: Food Extrusion Processing Course Schedule (PDF)

To attend this course: Register Here

**Continuing Education Units (CEU’s) credits will be available for this course. A short test will be given at the end of the course, which the students will have to score a minimum of 70% to receive the CEU’s credit. **