Extrusion Processing

Extrusion processing
Extruded puff being cut.

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 and food product development with extrusion. The course will provide practical examples of product development with extrusion using 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.

Extrusion Processing Short Course

August 6 – 8, 2024
Early Registration Fee: $785/attendee by July 22nd
Late Registration Fee: $850/attendee after July 22nd

Direct Expanded Products and Plant-Based Protein Products

School of Food Science
Rooms: FSHN 103/155, FSHN 283
1945 Ferdinand’s Lane
Pullman, WA 99164

*Tentative Program

Day 1

7.30 a.m. to 8.00 a.m.     Check-in
8.00 a.m. to 8.15 a.m.     Introductions and Kick-off
8.15 a.m. to 9.50 a.m.     Overview of Extrusion Processing
9.50 a.m. to 10.00 a.m.   Break (10 min)
10.00 a.m. to 11.30 a.m. Biopolymers and Product Development with Extrusion Processing
11.30 p.m. to 12.30 p.m. Lunch (Provided)
12.30 p.m. to 2.00 p.m.   Lab Session: Extruder and Extruder Parts
2.00 p.m. to 3.00 p.m.     Extruder Screws and Dies
3.00 p.m. to 3.10 p.m.     Break (10 min)
3.10 p.m. to 4.00 p.m.     Physico-chemical Characteristics of Raw Materials and Extrusion
4.00 a.m. to 5.00 p.m.     Ingredients in Extrusion Processing: Starches and Fibers

Day 2

8.00 a.m. to 9.00 a.m.     Ingredients in Extrusion Processing: Proteins
9.00 a.m. to 11.30 p.m.   Lab Sessions: Direct Expansion Process
11.30 p.m. to 12.30 p.m. Lunch (Provided)
12.30 p.m. to 1.00 p.m.   Discuss Data from Lab Session
1.00 p.m. to 2.00 p.m.     Extrusion of Pellet Products
2.00 p.m. to 2.10 p.m.     Break (10 min)
2.10 p.m. to 3.10 p.m.     Post Extrusion Drying/Dehydration Processes
3.10 p.m. to 4.10 p.m.     Twin-Screw Extruders and Scale-up
4.10 p.m. to 5.00 p.m.     Texturization of Plant Proteins: Low and High Moisture
6.30 p.m. to 8.30 p.m.     Group Dinner, Location TBD

Day 3

8.00 a.m. to 9.00 a.m.     Overview of Products and Practical Sessions
9.00 a.m. to 10.00 a.m.   Flavors for Extruded Products
10.00 a.m. to 11.30 a.m.  Lab Session: Texturization Process
11.30 a.m.to 12.30 p.m.   Lunch (Provided)
12.30 p.m. to 1.30 p.m.   Shelf Stability of Extruded Products
1.30 p.m. to 1.40 p.m.     Break (10 min)
1.40 p.m. to 3.30 p.m.     Overview and Demo: Preparation of Plant-Based Protein Analogs
3.30 p.m. to 4.30 p.m.     Final Discussions, Q&A with all speakers, and Evaluations.
*There may be minor changes in the schedule.

Girish Ganjyal, WSU Extension Food Processing Specialist
Brasathe Jeganathan, WSU Ganjyal Extrusion Lab
Josh Bernin, WSU Ganjyal Extrusion Lab
Elizabeth Nalbandhian, WSU Ganjyal Extrusion Lab
Preston Watanabe, WSU Ganjyal Extrusion Lab
Bhima Geera, JR Short Snack Products
Debomitra Dey, Anton-Paar, Inc.
Jenni Harrington, Buhler, Inc.
Elizabeth Drantch, Buhler, Inc.
Sarah Fischer, MGP Ingredients, Inc.

*There may be minor changes in the schedule


 Residence Inn – Located very close to FSHN.
1255 NE North Fairway Rd
Pullman, WA 99163

Residence Inn Pullman for 139 USD – 149 USD per night
This is a courtesy block. You do not have to stay here. Last day to book is July 6, 2024.
Book your group rate for WSU CAHNRS Extrusion Processing 8/5/24

Courtyard by Marriott– Located very close to FSHN.
1295 NE North Fairway Rd
Pullman, WA 99163

Hampton Inn
1190 SE Bishop Blvd
Pullman, WA 99163


Quality Inn Paradise Creek
1400 South East Bishop Boulevard
Pullman, WA 99163

Coast Hilltop Inn & Restaurant
928 NW Olsen Street
Pullman, WA 99163

Our research focuses on two different aspects of extrusion processing

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

Current projects

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

Cancellations Policy

Cancellations will be accepted until July 26, 2024, and the registration fee, less $100 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 email Cathy Blood.

Payment Policy

Your registration is not final until full payment is received. We accept credit cards. Course materials will only be available for paid attendees.

For questions regarding registration, please email Cathy Blood.

For questions related to the technical content, email Dr. Girish Ganjyal.

Email Distribution List

If you would like an email notification for all our trainings, please email Cathy Blood to join our food processing and food safety email distribution list.