Grain News


International Grains Program Hosts WISHH Extrusion Course

Date Posted: December 19, 2013

Manhattan, KS—Six individuals involved in the food industry were chosen by World Initiative for Soy in Human Health to make the trip to Kansas State University’s International Grains Program to improve their extrusion knowledge.

During the WISHH Extrusion course, held Dec. 16-18, 2014, participants had the opportunity to be a part of formal presentations as well as hands-on extrusion laboratories.

WISHH, a program of the American Soybean Association, strives to bring the benefits of U.S. soy protein to developing countries.

In 2000, WISHH was created by U.S. soybean growers to help show their concern for the malnourished around the world.

The primary goal of WISHH is to find new opportunities for U.S. soy in programs that help feed the hungry and to stimulate demand for U.S. soy leading to long-term sustainable development.

“Participants learned about how extrusion can assist them in making soy-based and corn-based snacks and how soybeans help increase the protein content,” says Carlos Campabadal, course coordinator and grain storage and feed manufacturing specialist.

This three-day course included presentations from several experts from industry and academia, hands-on experi¬ence with the pilot-scale extruders in the KSU pilot-scale extrusion lab and a field trip to Wenger Manufacturing.

The field trip to Wenger Manufacturing in Sabetha, Kan., allowed the group to see a demonstration of how the extrusion equipment is manufactured as well as what type of products can be produced with extrusion.

“I am a food engineer so the practice lab was my favorite part.” says Francisco Lopez, productivity supervisor for Alimentos, S.A.

“You receive all of the theories in class, but in the lab you can bond the two pieces together.”

The participant group included individuals from student interns to vice presidents of research and development to directors of companies.

Not only did they learn about the advances in technology, but they also had the opportunity to network with each other.

Campabadal understands the importance of gaining and building a business relationship and that is why he believes networking is an important aspect of this course.

“The participants from Central and South America came to IGP to learn more about the technology, but the training also allowed them to network with the speakers and each other,” Campabadal says.

This is just one example of the many partnership trainings offered through IGP.

In addition, IGP offers trainings in the areas of feed manufacturing and grain management, flour milling and grain processing, and grain marketing and risk management.

To learn about the training opportunities offered by IGP please visit the IGP website at www.grains.k-state.edu/igp.

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