May 06, 2015

06/05/2015: 17th Annual Practical Short Course on “Food extrusion: cereals, protein & other ingredients”

A one-week Practical Short Course on 'FoodExtrusion: Cereals, Protein & Other Ingredients' (Formally texturised vegetable protein and other soy products) will be presented on August 16 - 21, 2015 at Texas A&M University by staff, industry representative and consultants. The schedule of the course is:  
Monday: Food Ingredients   
Tuesday: Textured Protein Applications   
Wednesday: Extrusion Processing 
Thursday: Cereal-Grain Applications & Downstream Handling 
Friday: Flavouring and Product Development

Image: Thomas Quine

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 Centre
Texas A&M University

Tel: 979-845-2774 

Visit the Food Protein R&D Centre HERE
See the Extrusion Technology page HERE.  

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