 |
| Image: TheDeliciousLife |
A one-week practical short course on snack food processing in cooperation with The Snack Food Association will be presented on March 13-18, 2016 at Texas A&M University by staff, industry representatives and consultants.
The program will cover establishment of snack food facilities, operating principles and demonstrations of the three major types of extruders, supporting equipment, fried corn chips, corn tortilla chips, friction extruder-puffed fried and baked snacks, single, twin-screw extruder snacks, high protein and whole grain snacks, cereal chips, fryers and ovens, packaging, and quality assurance.
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
E-mail: mnriaz@tamu.edu
The program will cover establishment of snack food facilities, operating principles and demonstrations of the three major types of extruders, supporting equipment, fried corn chips, corn tortilla chips, friction extruder-puffed fried and baked snacks, single, twin-screw extruder snacks, high protein and whole grain snacks, cereal chips, fryers and ovens, packaging, and quality assurance.
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
E-mail: mnriaz@tamu.edu
You can also read more HERE.
The Global Miller
This blog is maintained by The Global Miller staff and is supported by the magazine GFMT
which is published by Perendale Publishers Limited.
For additional daily news from milling around the world: global-milling.com
No comments:
Post a Comment