Food Extrusion Master Class February 4-6, 2009 DoubleTree Hotel Mahwah, New Jersey With the support of Coperion Werner & Pfleiderer	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 two is an afternoon field trip to Coperion Werner & Pfleiderer. 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 Ian Purvis, Baker Perkins, Grand Rapids, Michigan Anne-Sophie Le Corre, Clextral Inc., Tampa, Florida Gordon Huber,, The XIM Group, on behalf of Wenger Manufacturing, Inc., Sabetha, Kansas Robert C. Miller, Consulting Engineer, Auburn, New York, USA Martin Schaefer, Bühler AG, Uzwil, Switzerland Ed Beecher, Coperion Werner & Pfleiderer, Ramsey, New Jersey
Program Wednesday, February 4, 2009	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 - Huber
Thursday, February 5, 2009	8.30 - 17.00 Thermomechanical processing of cereal foods - Le Corre Development of physical and functional properties in cooking extruders - Huber Control of expansion in extruders - Le Corre Field trip to Coperion Werner & Pfleiderer
Friday, February 6, 2009	8.00 - 16.30 Application of computers to extruder control - Schaefer Multiscrew extruder design - Beecher Selecting extrusion system options - Beecher Product development case studies - Purvis Extruder heat transfer - Miller Scale up of extrusion processes - Levine
Hotel Information	DoubleTree Hotel - Mahwah 180 Route 17 South Mahwah, NJ 07430 U.S.A. Tel: 1.201.529.5880 or 1.800.222.8733 Fax: 1.201.529.4767 www.mahwah.doubletree.com Use Convention/Group Code “SCI” when making online or telephone reservations to receive AACC International special group rate. Provide credit card information for guarantee. Rates: $124.00 per night Reservation Deadline: Jan. 11th, 2009 AACC International has reserved a block of guest rooms at the rates mentioned above. Reservations should be made directly with the hotel by telephone. All room reservations are subject to space and rate availability after the indicated deadline and/or after the room block fills.
Travelling to Mahwah, New Jersey	From the airport: Newark International Airport Distance to hotel: 36 mi. Drive time: 40 min. Directions: Follow signs to the NJ Turnpike North to exit 16W. After paying toll, take Rt. 3 W to Rt. 17 N for approximately 20 miles and exit at the Rt. 202 Exit Suffern/Morristown. Make a U-Turn to get back on Rt. 17 South, the hotel is on the right. La Guardia Airport Distance to hotel: 32 mi. Drive time: 60 min. Directions: Grand Central Parkway to Triboro Bridge, get on NYS Thruway North to Exit 15 to Route 17S. Hotel is 2 miles on your right. John F. Kennedy International Airport Distance to hotel: 42 mi. Drive time: 75 min. Directions: Van Wyck Expressway to Grand Central parkway to Triboro Bridge North to NYS Thruway to Exit 15 to Route 17 South. Hotel is on the right.
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 AACC International office on or before Friday, January 11, 2009, will be issued a credit equal to the registration fee less a $100 processing fee, which will be good for two years toward any AACC International continuing education program. Notices of cancellation received after Friday, January 11, 2009, will not be eligible for a credit. A replacement delegate may be sent at no charge. AACC International reserves the right to cancel this course if a sufficient number of registrations are not received by Friday, January 11, 2009. If AACC International cancels this course, your registration fee will be refunded in full. In the event AACC International cancels this course, 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 AACC International office. 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: AACC International office at 1.651.454.0766
Questions?	AACC International Tressa Patrias Telephone: 1.651.994.3851 Fax: 1.651.454.0766 E-mail: tpatrias@scisoc.org

©AACC International - 3340 Pilot Knob Road - St. Paul, MN 55121 U.S.A.
Phone: +1.651.454.7250 or Fax: +1.651.454.0766
Privacy Policy | Disclaimer | Copyright |  Contact AACC International  |  Webmaster