Short Course

Food Extrusion

SBX Master Face CutterMarch 8-10, 2010
Holiday Inn, Peterborough-West, England

Improve your understanding of the extrusion process; receive up-to-date information about the state of extrusion processing; and advance your skills in designing and troubleshooting the extrusion process. Food Extrusion is taught by representatives of and consultants to the major extrusion companies. This lecture course allows ample time for questions and answers and discussion of problems. Complementing the course on day two is an afternoon field trip to Baker Perkins to see extrusion process firsthand.

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

Leon Levine
Leon Levine & Associates Inc., Albuquerque, New Mexico, U.S.A.

Course Faculty

Mark Beaver
Baker Perkins Inc., Peterborough, U.K.

Christophe Courtin
Katholieke Universiteit, Leuven, Belgium

Anne-Sophie Le Corre
Clextral Inc., Tampa, Florida, U.S.A.

Robert C. Miller
Consulting Engineer, Auburn, New York, U.S.A.

Martin Schaefer
Bühler AG, Uzwil, Switzerland

Edgar Strobel
Coperion Gmb H (Werner & Pfleiderer), Stuttgart, Germany

Program

Monday, March 8, 2010
8:30 a.m. - 5:00 p.m.

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 - Courtin

Tuesday, March 9, 2010
8:30 a.m. - 5:00 p.m.

  • Development of physical and functional properties in cooking extruders - Schaefer
  • Multiscrew extruder design - Strobel
  • Selecting extrusion system options - Strobel
  • Field trip to Baker Perkins*

Wednesday, March 10, 2010
8:00 a.m. - 5:00 p.m.

  • Thermomechanical processing of cereal foods - Le Corre
  • Application of computers to extruder control - Schaefer
  • Control of expansion in extruders - Le Corre
  • Product development case studies - Beaver
  • Extruder heat transfer - Miller
  • Scale up of extrusion processes - Levine

*Baker Perkins has restricted this field trip to include only short course attendees who are not affiliated with a competitor of Baker Perkins

Hotel Information

Holiday Inn Hotel
Thorpe Wood
Peterborough – West, PE3 65G England

Rate
125 pounds per night*

Telephone: +44 (0) 1733 289931
Fax: +44 (0) 1733 289951
Toll-Free: +1.800.222.8733
E-mail: events.hipeterborough@qmh-hotels.com

Reservations: Mention or use convention/group code SCI0803 to receive special rate.
Reservation Deadline: February 18, 2010
*This special rate includes a daily breakfast and three course dinner.

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 through the web site. All room reservations are subject to space and rate availability after the indicated deadline and/or after the room block fills.

Registration and Fees

Course Fee
$995 AACC International Member
$1055 Nonmember

Join AACC International now and SAVE!
Course ($995) + Membership ($100) = $1095

Registration Information: Cancellations received at the AACC International office on or before February 18, 2010, will be issued a credit equal to the registration fee less $100 processing fee, which will be good for two years toward any AACC International continuing education program. Notice of cancellation received after February 18, 2010, will not be eligible for a refund or 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 February 18, 2010. 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 nonrefundable airfares or ticket change penalties imposed by the airlines. By registering for this course, you agree to the cancellation and refund terms and conditions. AACC Intl. continuing education programs are conducted in a nonsmoking environment.

Click here for registration form Adobe PDF File


Mail or fax completed form and payment to:
Sue Casey, Registrar AACC International
3340 Pilot Knob Rd., St. Paul, MN 55121 U.S.A.
Fax: +1.651.454.0766

Questions?
AACC International Headquarters contact:
Tressa Patrias, tpatrias@scisoc.org, +1.651.994.3851

Special thanks to Baker Perkins for providing the photo on this page and supporting the field trip.

 

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