Grainnet

Manhattan, KS—Professionals interested in learning the latest in ingredient innovations and equipment usage relating to extrusion processing may want to participate in the International Grains Program (IGP) Extrusion Processing short course planned for Aug. 9-12 at the IGP Conference Center.

“This course covers the underlying principles of extrusion processing from raw material selection and equipment to post-processing operations and control systems,” says Sajid Alavi, course coordinator and associate professor of grain science and industry.

This course is geared for technical and managerial personnel representing the food, pet food and feed industries, and ingredient companies who desire training in fundamentals and operations; researchers who are interested in learning the latest trends in extrusion processing; and entrepreneurs who want to set up an extrusion-based business.

Course lectures address a diverse range of extruded products including breakfast cereals, snacks, textured soy protein, pet food, and feed for poultry, animal and aquatic species.

Classroom study is reinforced by hands-on participation at the K-State Extrusion Lab as well as a field trip to Wenger Manufacturing in Sabetha, Kan.

“Through the lab portion of the course, we show industry personnel what is new in ingredient application and interactions during processing,” Alavi says.

A new addition to the 2011 course is the hands-on session on the science and practice of sensory evaluation and consumer acceptance studies for new products.

Alavi says participants will get to judge and taste the food they are making.

Along with the technology training, participants also spend time learning the business aspects of extrusion processing.

“The intricacies of setting up an extrusion-based business including capital decision-making and strategic planning are addressed in this course,” Alavi says.

He adds, “Case studies are conducted with an emphasis on both the U.S. and developing world markets.”

Leading the entrepreneurial discussion is Vincent Amanor-Boadu, associate professor in agricultural economics.

“Dr. Amanor-Boadu is an accomplished speaker, researcher and entrepreneur.

"He is one example of the outstanding line up of speakers who add their expertise to this course,” Alavi says.

Others contributing to the course content include: Koushik Adhikari, associate professor, human nutrition, K-State; Michael Bachelor, engineer, Bachelor Controls, Inc.; Kaleb Beyer, technical center manager, Wenger Manufacturing, Inc.; Girish Ganjyal, senior engineer, PepsiCo Advanced Research Organization; Douglas Hanify, director of technology, Spray Dynamics, Ltd.; Eric Maichel, extrusion lab operations manager, grain science and industry, K-State; Brian Plattner, process engineering manager, Wenger Manufacturing, Inc.; Brad Strahm, principal, The XIM Group, LLC; and Bhadriraju Subramanyam, professor, grain science and industry, K-State.

Aside from the learning that goes on in the classroom and in the lab, Alavi believes one of the greatest aspects of the course is the networking that occurs between the class participants and speakers.

“Participants come from around the world to learn the technology, but also for the opportunity to interact with our speakers and each other,” Alavi says.

This course is now in its seventh year and Alavi says the evaluations from past participants speak to the reasons for its continued success.

One past participant wrote, “Every aspect was informative. I have several recommendations to take back to my company.”

Another one said, “The real world case studies are great. This separates this extrusion course form any other I have attended.”

Alavi concludes by saying, “This course is a great opportunity for extra learning, contacts and knowledge that they can apply back to their businesses.”

The early bird registration deadline for this course is June 17.

For more information on the course fees and how to register, go to the IGP website at www.grains.k-state.edu/igp, or call 785-532-5932.

See Related Websites/Articles:

• International Grains Program

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