Food Extrusion Master Class April 2-4, 2008 Best Western Hotel Walhalla Bahnhofplatz St. Gallen, Switzerland With the support of Bühler AG	The objective of this Master Class, taught by representatives of and consultants to the major extrusion companies, is to improve your understanding of the extrusion process; provide you with up-to-date information about the state of extrusion processing; and improve your skills in designing and troubleshooting the extrusion process. Food Extrusion will primarily be a lecture course with ample time provided for questions and answers and discussion of problems. Complementing the course on day 2 is an afternoon field trip to Bühler AG. All participants will receive comprehensive written notes to supplement the oral presentations.
Who Should Attend?	This course is designed for product and process development personnel, design engineers and plant/manufacturing engineers. Participants should be somewhat familiar with food chemistry and the engineering principles of food processing, but need not be professional engineers.
Course Director Course Faculty	Leon Levine, Leon Levine & Associates Inc, Albuquerque, New Mexico, USA Mark Beaver, Baker Perkins, Peterborough, UK Jean-Marie Bouvier, Clextral SAS, Firminy, France Jan Swiers, Wenger Manufacturing, Antwerpen, Belgium Robert C. Miller, Consulting Engineer, Auburn, New York, USA Martin Schaefer, Bühler AG, Uzwil, Switzerland Edgar Strobel, Coperion Werner & Pfleiderer GmbH, Stuttgart, Germany
Programme Wednesday, April 2, 2008	8.30 - 17.00 Introduction Understanding extrusion: Comparative analysis of single- and twin-screw extruders - Levine The role of rheology - Levine Principles of die and cutter design – Miller Raw materials: Selection, mixing and preconditioning - Swiers
Thursday, April 3, 2008	8.30 - 17.00 Thermomechanical processing of cereal foods - Bouvier Development of physical and functional properties in cooking extruders - Swiers Control of expansion in extruder - Bouvier Field trip to Bühler AG
Friday, April 4, 2008	8.00 - 16.30 Application of computers to extruder control - Schaefer Multiscrew extruder design - Strobel Selecting extrusion system options - Strobel Product development case studies - Beaver Extruder heat transfer - Miller Scale up of extrusion processes - Levine
Hotel Information	Best Western Hotel Walhalla Bahnhofplatz CH-9001 St. Gallen Switzerland Tel: +41 71 228 28 00 Fax: +41 71 228 28 90 info@hotelwalhalla.ch http://www.hotelwalhalla.ch/ Reservations: Mention the following code: “Cereals&Europe”. Provide credit card information for guarantee. Rates: Single room: 155 CHF, breakfast included Double room for single use: 200 CHF, breakfast included Reservation Deadline: March 1, 2008 C&E - AACC International has reserved a block of guest rooms at the rates mentioned above. Reservations should be made directly with the hotel by telephone or e-mail. All room reservations are subject to space and rate availability after the indicated deadline and/or after the room block fills.
Travelling to St. Gallen	From the airports in Zurich, take a train to St. Gallen. The hotel is located right outside the train station.
Registration and Fees AACC International Members 995 € Non-Member 1025 €	Registration Information: Payment in full must be received before the start of the course. Cancellations received at the C&E-AACC International European office on or before Friday, February 29, 2008, will be issued a credit equal to the registration fee less a 100 € processing fee, which will be good for two years toward any C&E - AACC International continuing education program. Notices of cancellation received after Friday, February 29, 2008, will not be eligible for a credit. A replacement delegate may be sent at no charge. C&E - AACC International reserves the right to cancel this course if a sufficient number of registrations are not received by Friday, February 29, 2008. If C&E - AACC International cancels this course, your registration fee will be refunded in full. In the event C&E - AACC International cancels this course, C&E - AACC International is not liable for non-refundable airfares or ticket change penalties imposed by the airlines. By registering for this course, you agree to the cancellation and refund terms and conditions. If you have any special needs, contact the C&E - AACC International Europe office. C&E - AACC International continuing education programs are conducted in a non-smoking environment. Click here for Registration Form (PDF file) Fax your completed registration form to: C&E - AACC International Europe office at +32 16 202535
Questions?	C&E - AACC International Europe Hilde Keunen Telephone: +32 16 204035 Fax: +32 16 202535 E-mail: aacc@scisoceurope.org

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