February 17, 2016

       

Feed drying and aquafeed extrusion courses to be held in Norway in May

 

 

Following excellent feedback in 2015, Australian company FoodStream, working with extrusion expert Dennis Forte, is again offering an "Aquafeed Extrusion Technology" short course in Norway from May 9 to 11, 2016. This year, the programme has been extended with the addition of a "Food & Feed Drying Technology" programme on May 12 and 13.

 

Interest in the courses this year is so far very positive, with registrations already received from participants from nine different countries – in Asia, Africa, and America, as well as Europe.

 

The two courses are independent, so participants can choose to attend either course individually. 

 

These courses are held in conjunction with the Centre for Feed Technology (FôrTek) at the Norwegian University of Life Sciences. Course organiser and co-presenter Gordon Young commented, "FôrTek has excellent pilot plant facilities to provide a practical side to our training."

 

FoodStream has been presenting extrusion and related training programmes in Australia and the surrounding region, including Thailand, for almost 20 years.  The "Aquafeed Extrusion Technology" programme covers the principles of extrusion, the design of extrusion processes, and the formulation of extruded aquafeeds. Topics cover the basics of extruders and their configuration, through what is happening chemically and physically inside the extruder barrel, to an understanding of extruder dies and extruder instability. Examples in product formulation and the design of extrusion processes will demonstrate application of the theory. Principles learned will be applied during the practical demonstration in the FôrTek pilot plant.

 

The drying programme is relatively new. "We have offered combined food water activity or drying courses a number of times in the past," Gordon said, "but this programme has new focus on the drying process." The programme commences with an introduction to the concept of water activity, relating it to both preservation and the drying process itself.  The programme will show how by understanding the drying fundamentals, combined with psychrometrics (air humidity relationships), one will have a powerful tool to assess and refine existing drying systems, or design efficient new ones. FoodStream has designed and supplied belt and fluidised bed drying systems, so is able to bring a practical focus to the training.

 

Details of both courses are available at www.fie.com.au/events.

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