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Snack Foods Processing: Extruded Snacks & Tortilla Chips

March 4 - March 9

22nd Annual Practical Short Course on Snack Foods Processing:
Extruded Snacks & Tortilla Chips

Organized by

  • The Process Engineering Research & Development Center
  • Texas A&M Engineering Experiment Station
  • The Cereal Quality Laboratory Texas A&M AgriLife Research
  • The Texas A&M University System
    College Station, Texas


In cooperation with:

SNAC International Arlington, Virginia

USA Dry Pea and Lentil Council

(Schedule & Information Subject to Change)

 

Objectives of Short Course

  • Train production personnel in principles and characteristics of extruders and support systems for effective selection and operation.
  • Review current practices for preparation of fried corn chips, corn tortilla chips, half products, and other extruded snacks.
  • Demonstrate equipment in operation, and familiarize attendees with practical aspects of snack foods processing technology.

Schedule

Sunday, March 04, 2018


6:00 PM
Registration, hotel

6:30 PM
Welcome, Introduction, and Announcements – Mian N. Riaz and Joseph Awika

7:00 PM
Dinner with Cash Bar, hotel (Optional)

 

Monday, March 05, 2018


7:40 AM
Bus leaves hotel for Rudder Tower, Texas A&M University

8:00 AM
“Extruders in Snack Foods Preparation” – Mian N. Riaz

9:15 AM
“The Status and Issues of the Snack Food Industry” – David Walsh

10:00 AM
Break

10:15 AM
“Raw Material Specifications for Expanded Snacks” – Brad Strahm

11:30 AM
Group Photo

11:45 AM
Lunch

1:00 PM
“Commercial Equipment for Making Dry Extruded Baked and Fried Snacks” – Steve Mires

1:45 PM
“High Protein, Whole Grain & Specialty Snack Extrusion” – Brad Strahm

2:45 PM
Break

3:00 PM
“Grinding of Masa for Tortilla Chips & Corn Chips” – Frank Durazo

3:30 PM
“Nutritious Snacks Incorporating Bean and Pea Ingredients” – Mike Fleckenstein

4:00 PM
Bus Leaves for PERDC for Multiple Demonstrations:Extrusion of Baked Snacks
Extrusion of Fried Snacks
Electrostatic Seasoning
Masa Milling

 

Tuesday, March 06, 2018


7:40 AM
Bus leaves hotel for Rudder Tower, Texas A&M University

8:00 AM
Dry Milling and Corn Products fro Snack Foods – Brian Anderson

8:45 AM
“Corn Quality for Alkaline Cooking” – Joseph Awika

9:45 AM
Break

10:00 AM
“Ancient Grain to Snack Foods” – Brian Anderson & Helbert Almeida-Dominguez

10:45 AM
“Production of Masa using Extrusion Technology” – Brian Plattner

11:15 AM
“NIR Analyzer on Ingredients and Snack Food” – Josh Hudson

11:45 AM
Lunch

1:00 PM
“An Overview of Dry Masa and Corn Tortilla Chips Manufacturing” – Helbert Almeida-Dominguez


2:15 PM
Bus Leaves for Heep Hall for Multiple Demonstrations:
Corn Quality & Tortilla Chip Processing Demonstrations
Participants will be divided into 2 groups and rotated between the following demonstration (at Heep Hall):
Nixtamalization and Preparation of Corn Tortilla Chips:
a) Fresh masa
b) Dry masa
c) Tortilla and tortilla chip processing
d) Quality evaluation of masa tortilla and tortilla chips
Corn Quality Evaluation Procedures and Equipment:
a) Corn grades and standards
b) Corn quality testing
c) Factors affecting corn meal quality and variation
d) Dry masa quality
e) Other snack food ingredients: rice, sorghum, etc.
f) NIR analyzer on ingredients and snack food

5:00 PM
Bus leaves for hotel

 

Wednesday, March 07, 2018


7:40 AM
Bus leaves hotel for Rudder Tower, Texas A&M University

8:00 AM
“Thermal Processing Snack Products” – Tom Barber

8:45 AM
“Single and Twin Screw Extruders for Snack Food Production” – Wenger

10:00 AM
Break

10:15 AM
“Extrusion Applications for Food Products” – Brian Plattner

11:15 AM
“Food Safety, Hygiene and Microbiology for Snack Food Industries” – Tom Barber

11:45 AM
Lunch

1:00 PM
“Principles of Die Design” – Wenger

1:45 PM
“Popcorn and Its Requirements” – John Concannon

2:45 PM
Break

3:00 PM
“Extrusion Processing Technologies” – Brian Plattner

4:00 PM
Bus Leaves for PERDC for Multiple Demonstrations:
Snack Production by Single Screw Extruder
Popcorn Production

 

Thursday, March 08, 2018


7:40 AM
Bus leaves hotel for Rudder Tower, Texas A&M University

8:00 AM
“Starch and Protein Functionality During Processing” – Joseph Awika

9:00 AM
“How to Develop New Food Products” – Chris Mack

9:45 AM
Break

10:00 AM
“Flavors and Seasonings for Snack Foods” – Givaudan

11:00 AM
“Coating and Flavoring of Extruded Snacks and Tortilla Chips” – Douglas Hanify

11:45 AM
Graduation Lunch

1:00 PM
“Trouble Shooting of Expanded Snacks” – Brian Plattner

2:00 PM
Break

2:15 PM
“Conveying, Scaling and Packaging for High Speed VFFS Snack Foods” – Toby Steward

3:15 PM
“Pulses and Legumes in Snack Food Production” – TBA

4:00 PM
Bus Leaves for PERDC for Multiple Demonstrations: Multi Grain Chips by Twin Screw Extruder
Coating of Snacks

5:00 PM
Bus Leaves for hotel

 

Friday, March 09, 2018


7:40 AM
Bus leaves hotel for Rudder Tower, Texas A&M University

8:00 AM
“Frying Oils: An Overview of Quality, Fundamentals, and Applications” – Mohammad S. Alam

9:00 AM
“Industrial Frying System and Criteria for Selcting Industrial Fryers” – Caleb Reyes

10:00 AM
Break

10:15 AM
“Frying Oils: Chemistry, Filtration, and Adsorbents” – Brian S. Cooke

11:45 AM
“Wrap-Up” – Mian N. Riaz and Joseph Awika

Registration

The registration fee for the short course and pilot plant demonstrations includes Sunday evening mixer, daily lunch, refreshments at breaks, local transportation, a short course eBook manual, and certificates of completion. Registration fee is $1650 if paid in full by February 04, 2018. After this date, registration fee is $1750. Continuing education units (CEUs) are available upon request. An OPTIONAL black&white paper manual/binder is available for an additional $200 fee.

There is a 10% registration discount if you are a member of SNAC International, or if three or more individuals from the same organization register for the short course. Academic discounts may be applicable if space is available. (Only one discount per individual may apply.) Registration fees are NOT refundable, but substitute personnel may be sent by the same firm. Space is limited; therefore, applications will be accepted on a first-come, first-serve basis.

You can pay by credit card (American Express, Visa or Master Card) online or by telephone.

If paying by check, make payable to TEES (Texas A&M Engineering Experiment Station) and mail to TEES Fiscal Office c/o TEES EDGE Program, 7607 Eastmark Dr. Suite 250D, College Station, TX 77840. Mail the registration form and a photocopy of your check to Cyndi Casanova, Short Course Coordinator (see address on registration application form).

Location and Facilities

All lectures will be held at Rudder Tower on the Texas A&M University Campus. College Station temperatures are from 66-44ºF (19-7ºC) in February and 72-51ºF (22-11ºC) in March. Participants will be taken by bus to the Process Engineering R&D Center (TAMU RELLIS Campus) and Cereal Quality Laboratory (Heep Hall) for afternoon demonstrations. Manuals and lectures will be in English. Translation equipment is available by prior arrangements for organized groups willing to provide their own translators.

 

Instructors

  • Dr. Mohammad S. Alam, Head, Fats & Oils Program, Process Engineering R&D Center
  • Dr. Helbert Almeida-Dominguez, Bunge Milling Innovation
  • Dr. Brian J. Anderson, Vice President, Innovation & Technical Services, Bunge North America
  • Dr. Joseph Awika, Associate Professor, Cereal Quality Laboratory, Soil & Crop Sciences Dept., Texas A&M University
  • Tom Barber, Vice President – Process Engineering, Buhler Aeroglide Corporation
  • John Concannon, Vice President, C. Cretors and Company
  • Brian S. Cooke, Director of Technical Services, The Dallas Group of America, Inc.
  • Frank Durazo, Worldwide Sales & Service, Maddox Metal Works, Inc.
  • Mike Fleckenstein, Technical Manager of Textured Protein, Archer Daniels Midland Company, James R. Randall Research Center
  • Douglas E. Hanify, PE, Director of Technology, Spray Dynamics Ltd.
  • Josh Hudson, Southwest Regional Manager, Perten Instruments Inc. NA
  • Chris Mack, Senior Research Associate, Extrusion Technolgoy Program, Process Engineering R&D Center
  • Steve McAfee, Snack Food Division Manager, Maddox Metal Works, Inc.
  • Steve Mires, Sales and Service, Maddox Metal Works, Inc.
  • Brian Plattner, PE, Process Technology Director, Food and Industrial Products, Wenger Manufacturing Co.
  • Stephen Prince, Research Assistant, Extrusion Technology Program, Process Engineering R&D Center
  • Caleb Reyes, Account Manager, Snack Food Systems,
  • Dr. Mian N. Riaz, Head, Extrusion Technology Program, Process Engineering R&D Center
  • Toby Steward, PE, Regional Sales Manager, TNA North America
  • Dr. Bradley S. Strahm, Consultant, The XIM Group, LLC
  • Kerry Thomas Sr., Technical Assistant, Extrusion Technology Program, Process Engineering R&D Center, Texas A&M University
  • David Walsh, Director, Government Affairs, SNAC International

 

Short Course Conduct

All Short Course Sessions will be informal. Insurance policies do not allow non-university personnel, other than original manufacturers, to operate equipment. Questions are encouraged during the lectures, breaks, and social periods. Laptops are allowed in the classroom to follow the presentations in the short course eBook manual. If you require WiFi access during the conference, please inform the Short Course Coordinator when you register (the hotel has its own WiFi access and is separate from the conference). Rights to cancel this course with refund, to deny service, to substitute speakers, and to change schedules, as necessary to expedite the course, are reserved. Texas A&M University System policy does not allow inclusion of alcoholic beverages in registration fees.

 

Transportation

American Airlines. From Houston Intercontinental Airport connect via United Airlines.The airport code for Easterwood Airport is CLL. To get to the hotel in College Station, participants can call the Embassy Suites (979-260-6000) upon arrival at Easterwood Airport for courtesy van service or schedule a pickup with GroundShuttle.com (855.303.4415) from George Bush Intercontinental airport (IAH) or Houston Hobby airport (HOB).

Accommodations

Reservations for lodging should be made directly by attendee. A block of rooms has been reserved at the Embassy Suites for short course participants at the special rate of $124/night plus tax for single occupancy or double occupancy.  This rate includes a free full breakfast as well as free shuttle to and from the College Station airport.  Ask for the rate specifically and mention the Group Code ‘SFC’ . Hotel reservations must be received before February 02, 2018 in order to get this special rate; the special rate DOES NOT APPLY before March 03 or after March 09. You can make reservation by telephone, fax, e-mail or internet:

Embassy Suites
201 University Drive East
College Station, Texas 77840 USA.
Tel: 979-260-6000

Fax: 979-260-6001

http://www.embassysuitescollegestation.com

When faxing or emailing hotel reservations, please include a credit card number to confirm you reservation, and also include your departure and arrival dates.

Additional Information

For additional technical information contact:

Dr. Mian N. Riaz

Process Engineering R&D Center
Texas A&M University System
College Station, Texas 77843-2476 U.S.A.
Tel: (979) 845-2774
Fax: (979) 845-2744
E-Mail: mnriaz@tamu.edu

 

For registration inquiries contact:

Cyndi Casanova

Short Course Coordinator
Process Engineering R&D Center
Phone: (979) 845-2741
Fax: (979) 845-2744
E-mail: shortcourse@tamu.edu

To view photos of past Past Short Courses click here.

Details

Start:
March 4
End:
March 9
Event Categories:
,

Organizer

Process Engineering Research & Development Center

Venue

Rudder Tower on the Texas A&M University Campus