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The Center for Professional Advancement, Dublin, Ireland
23-25 June 2008
Who Should Attend
This course is designed to explain the fundamentals of food extrusion and illustrate the application to food processing operations. The program will be of particular value to:- Food Scientists, Technologists, Technicians and Engineers working in R&D and Operations involved with food extruders
- Individuals employed by cereal, snack, pet food, confectionery and modified starches and proteins manufacturers
The course will also appeal to professionals working in allied industries, equipment manufacturers, and ingredient suppliers involved with food extrusion. Description
Food extrusion has become a very important processing operation. Today, the food extruder is used to produce pasta and other cold formed products, ready-to eat cereals, snacks, pet food, confectionery products, modified starches for soup, baby food and instant foods, beverage bases and texturized vegetable proteins. This course is designed to provide a thorough background in extrusion principles and practice. Details of both single and twin screw extrusion of foods will be covered. Emphasis will be placed on describing the basic scientific and process engineering principles to extrusion operation in a simple, clear and concise approach that enables good understanding of the extrusion process. This fundamental approach will lead directly to the discussion of the control and operation of extruders to optimize production and product quality.
The chemical nature and modifications of food components making up the ingredients commonly used in extrusion operations will be described. Combined with a better understanding of extrusion principles, the course should lead to better controlled and optimum extrusion operation.
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Organized by:
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The Center for Professional Advancement |
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Invited Speakers:
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Dr. Waleed A. Yacu, FIChemE; President, The Yacu Group, Inc.
Dr. Waleed Yacu is the President of The Yacu Group, Inc., a consulting company. Dr. Yacu’s prior experience includes: Director with the Technology Group at PepsiCo Chicago where he provided technical support to Quaker Oats Division, President of Yacu Food Extrusion Inc., a food processing consulting company, and Manager of the Research and Demonstration Center for APV Baker, Inc., an equipment and systems supplier to the food industry. Dr. Yacu has over twenty-five years of experience in food processing and development with in-depth knowledge in food extrusion technology. He has been involved in research, design, development and technical support at both pilot plant and production scale operations in most food extrusion applications. He has authored many papers and lectured extensively covering process engineering aspects of food extrusion. He has taught the subject of food extrusion to scientists, engineers, technicians and operators in both public and client site courses. A Chartered Engineer and a Fellow of the Institute of Chemical Engineers, he received his MS and Ph.D. degrees from Aston University, England.
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Deadline for Abstracts:
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n/a
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Registration:
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Please click here for registration information.
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E-mail:
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info@cfpa.com
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