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.