30/04/14: 16th Annual Practical Short Course on “Food Extrusion: Cereals, Protein & Other Ingredients”

16th Annual Practical Short Course on

“Food Extrusion: Cereals, Protein & Other Ingredients” 
(Formally Texturized Vegetable Protein and Other Soy Products)

When: August 17th-22nd, 2014

Where: Texas A&M University, College Station, Texas USA

A one-week Practical Short Course on “Food Extrusion: Cereals, Protein & Other Ingredients” (Formally Texturized Vegetable Protein and Other Soy Products) will be presented on August 17 - 22, 2014 at Texas A&M University by staff, industry representative and consultants. The schedule of the course is Food Ingredients (Monday), Textured Protein Applications (Tuesday), Extrusion Processing (Wednesday), Cereal-Grain Applications & Downstream Handling (Thursday), and Flavoring and Product Development (Friday).

This program will cover detailed information on cereal grains, legumes, soy protein, dry extrusion; full fat soybean processing; extrusion-expelling of soybeans for making natural/organic soy flour; raw material selection, preparation and characteristics of soy flour, concentrates and isolates; extrusion hardware, single and twin screw extruders for cereals and TVP production; extrusion dies;  extruder trouble shooting effect of preconditioning; wheat gluten and its application; thermal and mechanical processing of cereal grains, high protein, whole grain products, coating of cereals and snacks, application of TVP in meat, meat products, vegetarian application; quality control and testing of finished products; high moisture meat analogs, soy flavor,  drying, toasting of food products, dry milling of cereals.

Demonstrations include producing natural/organic soy flour using extruder and expeller, TVP production by single and twin-screw extruders, fibrous soy protein, high moisture meat analog, bean based direct expanded snacks, sorghum based whole grain cereals, coating cereals and flavoring TVP products, and several others. 

Reservations are accepted on a first-come basis. For more information, programs and application forms, contact:

Dr Mian N. Riaz

Food Protein R&D Center; Texas A&M University

Tel: +1 979-845-2774

E-mail: 

mnriaz@tamu.edu

http://foodprotein.tamu.edu

http://foodprotein.tamu.edu/extrusion

The Global Miller
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