Food Extrusion One-Day Course in Partnership with WSU

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Date: Tuesday, January 29, 2019
Time: 7:30 a.m. - 5:00 p.m.
Location: Culinex Innovation Center
                 360 Corporate Drive N.
                 Tukwila, WA 98188
                 *free parking available around Innovation Center

Washington State University and Culinex have been kind enough to sponsor a one-day food extrusion class. Dr. Girish Gyanjial, an expert in the field and research scientist at WSU, will lead and lecture an all day class touching on Starch Biopolymers, Extruder Screws & Dies, Ingredients in Extrusion Processing, Physiochemical Characteristics of Ingredients, and Scale up. Lunch will be provided. 

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 raw materials, often flours, and subjecting them 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. View the full event agenda here

This event will provide three (3) continuing education (CE) credits.

Registration:
RCA Members            $50.00
IFT Members              $70.00 - please contact Katie King to receive a discount code
General Admission     $90.00

For questions regarding this event, please contact Travis Bettinson. For questions regarding registration, please contact Katie King at 312-321-6861.

Thank you to our year-round Regional Program sponsor, ADM.
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For questions or concerns about your event registration, please contact rca@culinology.org