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
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.
Monday: Food Ingredients
Tuesday: Textured Protein Applications
Wednesday: Extrusion Processing
Thursday: Cereal-Grain Applications & Downstream Handling
Friday: Flavouring and Product Development
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| 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:
For more information, programs and application forms, contact:
Dr Mian N Riaz
Food Protein R&D Centre
Texas A&M University
Texas A&M University
Tel: 979-845-2774
E-mail: mnriaz@tamu.edu
Visit the Food Protein R&D Centre HERE.
See the Extrusion Technology page HERE.
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