Design of Food Extrusion Dies
This course covers the theory and practice of designing dies for food and feed extrusion systems. The program is relevant to the production of all types of extruded products - including expanded snacks and breakfast cereals, pastas and third generation snack pellets, pet foods and aquafeeds. Topics include calculation of die conductance/pressure drop, allowing for die entrance effects, causes of product curvature, design of primary dies, and the influence of die wear.
BIOFACH 2020World´s Leading Trade Fair for Organic Food
People, ideas and tastes – BIOFACH gathers the colourful variety of the organic world in Nuremberg every year. Experience the broad spectrum of organically produced food, update on current developments in the sector, discuss and taste – and leave for home with inspiration and new contacts.
Food Extrusion Technology
This 3-day course covers the principles of extrusion, the design of extrusion processes for human food products, as well as how the formulation interacts with the extrusion process. Principles learned will be demonstrated using the extruder in the Hes-So pilot plant. The course is relevant to all types of extruded foods - breakfast cereals, snacks, texturised proteins, pasta etc.
Erstes Future Food Symposium
Im Zentrum des ersten Symposiums stehen die Themen neuartige Lebensmittel, Fleischanaloge und Verpackungen.
ISM KölnThe Future & Heart of Sweets & Snacks
Alles was das Herz begehrt
Food Safety & Quality Europe 2020
Although safety & quality is an integral part of food production & processing, there is an increased interest from the public and authorities due to the innovation revolution and recent scandals of food fraud.