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 – Girish Ganjyal, Washington State University
- 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 – Brasathe Jeganathan and Girish Ganjyal, Washington State University
- 11.30 p.m. to 12.30 p.m. Lunch (Provided) – FSHN 155 Kitchen
- 12.30 p.m. to 2.00 p.m. Lab Session: Extruder and Extruder Parts in FSHN 283 and 289A – Preston Watanabe, Josh Bernin, and Aniket Kamboj, Washington State University
- 2.00 p.m. to 3.00 p.m. Extruder Screws and Dies – Josh Bernin and Girish Ganjyal, Washington State University
- 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 – Girish Ganjyal, CW Brabender, Inc.
- 4.00 a.m. to 5.00 p.m. Ingredients in Extrusion Processing: Starches and Fibers – Brasathe Jeganathan and Girish Ganjyal, Washington State University
Day 2
- 8.00 a.m. to 9.00 a.m. Ingredients in Extrusion Processing: Proteins – TBA
- 9.00 a.m. to 11.30 p.m. Lab Sessions: Direct Expansion Process
- Extrusion Demo in FSHN 289A – Preston Watanabe and Josh Bernin
- Product Analysis Demo in FSHN 212 – Preston Watanabe and Josh Bernin
- 11.30 p.m. to 12.30 p.m. Lunch (Provided) – FSHN 155 Kitchen
- 12.30 p.m. to 1.00 p.m. Discuss Data from Lab Session – Preston Watanabe and Girish Ganjyal, Washington State University
- 1.00 p.m. to 2.00 p.m. Extrusion of Pellet Products- Bhima Geera, J.R. Short
- 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 – Dave Reynolds, Buhler, Inc.
- 3.10 p.m. to 4.10 p.m. Twin-Screw Extruders and Scale-up – Jenni Harrington, Buhler, Inc. & Elizabeth Drantch, Buhler, Inc.
- 4.10 p.m. to 5.00 p.m. Texturization of Plant Proteins: Low and High Moisture – Girish Ganjyal, Washington State University
- 6.30 p.m. to 8.00 p.m. Roundtop Public House, 1260 Palouse Ridge Dr, Pullman, WA 99164
Day 3
- 8.00 a.m. to 9.00 a.m. Overview of Products and Practical Sessions – Elizabeth Nalbandhian, Girish Ganjyal, and Sarah Fischer, MGP Ingredients, Inc.
- 9.00 a.m. to 10.00 a.m. Flavors for Extruded Products – TBA
- 10.00 a.m. to 11.30 a.m. Lab Session: Texturization Process in FSHN 289A & FSHN 155
- FSHN 289A – Lab Team
- FSHN 155 – Sarah Fischer, MGP Ingredients, Inc.
- 11.30 a.m. to 12.30 p.m. Lunch (Provided) – FSHN 155 Kitchen & transfer to HMB Kitchen
- 12.30 p.m. to 1.30 p.m. Colors for Extruded Products
- 1.30 p.m.. to 1.40 p.m. Break (15 min)
- 1.40 p.m. to 3.30 p.m. Overview and Demo: Preparation of Plant-Based Protein Analogs – Sarah Fischer, MGP Ingredients, Inc.
- 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
Hotels
Residence Inn – Located very close to FSHN.
1255 NE North Fairway Rd
Pullman, WA 99163
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
509-334-4437
Quality Inn Paradise Creek
1400 South East Bishop Boulevard
Pullman, WA 99163
509-332-0500
Coast Hilltop Inn & Restaurant
928 NW Olsen Street
Pullman, WA 99163
509-332-0928
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 20, 2023, and the registration fee, less $75 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.