WSU CAHNRS

Washington State University

Food Processing Extension & Research

Extrusion Processing

Extrusion

Extrusion Processing Short Course

Extrusion is a very common processing technology used in the food industry to produce direct expanded snack foods, cereals, and pet foods, among other products. Extruded products are typically made by utilizing a raw material, often flour, and subjecting it to high temperatures while also creating a high shear and high pressure environment using rotating screws.

This introductory course will provide information about the extrusion processing systems, extruder parts, basic heat and mass transfer, extruder screws and dies, food ingredient functionality (with a focus on pulse ingredients) and food product development with extrusion. The course will provide practical examples of product development with extrusion using pulse ingredients.

Extrusion is a very widely used technology in the food industry. Some of the common food products made with extrusion technology include snacks, breakfast cereals, flat breads, bread crumbs, pellet products, textured vegetable proteins and many others.

It is a complex process with multiple inputs variables. Extrusion can be viewed as a reactor with a short residence time and with numerous options to control the energy inputs. The food ingredients in extrusion undergo physico-chemical changes as they are subjected to mechanical shear and heat. These physico-chemical changes transform them into the products with different eating characteristics.

Our research focuses on two different aspects of extrusion processing:

  1. Physico-chemical changes in various food ingredients during extrusion processing and their effects on the extruded products.
  2. Fundamental aspects of extrusion processing.

Current projects:

  1. Waxy and Partial Waxy Wheats processing.
  2. Quinoa processing.
  3. Barley processing.
  4. Pea and Lentil processing.
  5. New technique for evaluating the cross-sectional density profiles of extruded foods.
  6. Expansion phenomenon in extrusion.
  7. Super Critical and High Pressure CO2 extrusion processing.

Extrusion Processing Course

This course is generally held in November.  Please email Cathy Blood, blood@wsu.edu, if you wish to join our email distribution list to be notified about the training.


Event Logistics

Course starts promptly at 8 am to 5 pm each day.  Check-in the first day begins at 7:30 am the first day.

Registration Fee: $150/attendee, Group of 3 or more $125/attendee.  Class size is limited to 25 people.

Continuing Education Units (CEU’s) 

To qualify for the CEU, attendee must take short test will be given at the end of the course.   The attendees will have to score a minimum of 70% to receive the CEU’s credit.

Cancellations Policy

Cancellations will be accepted until 10 days to the course, and the registration fee, less $25 will be refunded. After that time, no refunds will be made for cancellations.

Substitution Policy

Substitutions will be allowed at any time. For additional information please contact our office at 509-335-2845, blood@wsu.edu.

Payment Policy

Your registration is not final until full payment is received. We accept Visa, MasterCard, and personal checks for payments. Please send check payments prior to beginning of the course. Course materials will only be available for paid attendees.

For questions on the course, please contact Cathy Blood, blood@wsu.edu or 509-335-2845

Food Processing Extension & Research, 106 FSHN, PO Box 646376, Pullman, WA 99164-6376 USA, 509-335-2845, Contact Us

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