LINCOLN, NEB. — Products created through extrusion are ubiquitous, accounting for billions of dollars in sales each year across the globe, according to the University of Nebraska-Lincoln. To address this massive category and the processing know-how it requires, the university’s Food Processing Center will host a three-day in-person Extrusion Workshop May 17 to 19 on its Innovation Campus in Lincoln.

The program is intended for food technicians, scientists and product developers either already working with extrusion technology or hoping to work in the area. Additionally, food industry professionals looking to expand their knowledge on extrusion are invited to attend.

Extrusion topics include research and development, ingredients such as starch, dietary fibers, proteins, vitamins and minerals, extruder hardware and design, analytical techniques for testing, food safety and sanitation issues, applications for cereal-based products and other foods, critical control point measurement for extrusion and drying, operation and process variables, design, applications and operations of dryers, and troubleshooting for extruded cereal-based products.

Attendees will benefit from expert speakers, networking opportunities and pilot plant demonstrations.

Several experts at the University of Nebraska will speak throughout the course, including Joseph Baumert, Ph.D., associate professor in the Department of Food Science and Technology and director of the Food Allergy Research & Resource Program (FARRP); Devin Rose, Ph.D., associate professor in the Department of Food Science and Technology; Russell Parde, general pilot plant manager at the Food Processing Center; and Jayne Stratton, Ph.D., research associate professor and laboratory services manager at the Food Processing Center.

Topic experts from Wenger Manufacturing, Inc. and The XIM Group, LLC, both based in Sabetha, Kan., will also speak, including Christopher Dohl, technical center director at Wenger; Brian Plattner, process technology director at Wenger; Robert Sunderland, director of dryer technology at Wenger; and Brad Strahm, Ph.D., principal at The XIM Group.

The deadline for registration is May 1. Early registration is encouraged, as space is limited. Pre-registration is required. Learn more about the course and register here.

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