Hands-on Training
What you will learn
Theoretical and practical aspects of extrusion with hands-on application in the food industry.
- Basics of extrusion technology.
- Theoretical and practical aspects of extrusion parameters.
- Application of extrusion technology in the food industry - modified flours, breadcrumbs, flatbreads, croutons, gelatinized starches, modified ingredients, plant-based meat alternatives and texturized vegetable proteins.
- Other topics may be covered upon request.
For professionals in the food industry
Required skill level
This workshop is designed for professionals from the food industry with some food technology background.
Opportunities for networking
What's included
- Course documentation
- Lunches
- Coffee during breaks
- One social evening with dinner
Dates & Booking
Clear
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More about this course
Infrastructure and Amenities
Food Application Center
The Bühler Food Application Center was designed with the highest sanitary standards and extreme process flexibity in mind.
Efficient in every step of production
Understand all processing steps of an extrusion line
- Raw material intake
- Mixing
- Preconditioning
- Extruding
- Grinding
- Flaking
- Drying
Related Trainings
How to find us
Contact us for more information
Jenni Harrington
Director of Sales & Technology - Extrusion and Nutrition
jenni.harrington@buhlergroup.com
+1 763 847 0286
13105 12th Avenue North
Plymouth, MN
55441
