As several events continue to be postponed, moved online or cancelled altogether as a result of Covid-19 concerns in the United States, Texas A&M University (TAMU) has announced its 24th Annual Practical Short Course on 'Food Extrusion: Protein, Pulses, Cereals & Other Ingredients', will be held in Hybrid format (face to face as well as virtually -LIVE- ONLINE) from September 26-30, 2022.
A one-week Practical Short Course on 'Food Extrusion: Protein, Pulses, Cereals & Other Ingredients', will be presented on September 26-30, 2022, 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 Trouble Shooting, Frying and Pulses and Legumes (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 troubleshooting 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.
For more information, programs, and registration visit the website, HERE.
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 troubleshooting 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.
For more information, programs, and registration visit the website, 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.
No comments:
Post a Comment