June 13, 2017

GRAPAS 2017 - GRANoFLAKES: A new approach for the production of high quality extruded cornflakes

Following on from our highly successful GRAPAS 2017 Conference, we would like to thank each of our speakers for contributing their expertise. Here, we continue to celebrate each speakers involvement by making their presentation available for public download.






“GRANoFLAKES: A new approach for the production of high quality extruded cornflakes”



Julie Prost - Process Engineer, Clextral


After completing a two year university degree in Biochemistry and Chemistry at the University of Saint Etienne, Julie obtained an Engineering diploma in Food Science at the National Institute of Agronomic Sciences of Food and Environment, before moving on to a Masters on improving the quality of corn flakes made by extrusion for Clextral SAS. Since then, she has risen to the position of process engineer in food industry, firstly at Clextral SAS, France, and currently for Clextral INC, in the US. As a top expert on the production of high quality corn flakes through the process of extrusion, there was not better individual to invite in order to speak on this topic for GRAPAS 2017.


Presentation slides available here.
 

The Global Miller
This blog is maintained by The Global Miller staff and is supported by the magazine Milling and Grain
which is published by Perendale Publishers Limited.


For additional daily news from milling around the world: global-milling.com

No comments:

Post a Comment