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Food Extrusion: Cereals, Protein & Other Ingredients

September 24 - September 28

19th Annual Practical Short Course on
Food Extrusion: Cereals, Protein & Other Ingredients

(Formerly “Texturized Vegetable Protein & Other Soy Products”)

Organized by

  • The Process Engineering Research & Development Center
  • Texas A&M Engineering Experiment Station
  • In cooperation with AACC International
  • USA Dry Pea and Lentil Council/American Pulse Association

(Schedule & Information Subject to Change)

Objectives of Short Course

  • Examine the processing of different food ingredients.
  • Study the applications and benefits of texturized vegetable protein (TVP) in different food systems.
  • Identify current practices for processing TVP.
  • Explore extrusion processing and its hardware.
  • Learn and understand whole grain cereals and legumes processing.
  • Demonstrate different food related equipment in operation.

Schedule

Sunday, September 24, 2017


6:00 PM
Registration, hotel

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

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

 

Monday, September 25, 2017

Food Ingredients

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

8:00 AM
“Introduction to Extrusion” – Mian N. Riaz

9:15 AM
“Characteristics of Cereal Grains” – Joseph Awika

10:30 AM
Break

10:45 AM
“Characteristics of Legumes and Their Incorporation in Food Products” – Mike Fleckenstein

11:30 AM
Group Photo

11:45 AM
Lunch

1:00 PM
“Dry Milling of Cereal Grain Products” – Brian Anderson

1:45 PM
“Production of Ingredients using Extrusion Technologies” – Dave Albin

2:45 PM
Break

3:00 PM
“Ancient Grain to Snack Foods” – Brian Anderson

3:45 PM

Bus Leaves for PERDC for Multiple Demonstrations:

  • “Making Low-Fat Soy Flour from Extrusion and Expelling Processes”
  • “Cracking, Dehulling, and Grinding Soybeans”
  • “Making Low-Fat Soy Flour using Pulverizer”
  • “Making TVP and Other Products using Dry Extruder”

5:30 PM
Bus Leaves for Hotel

 

Tuesday, September 26, 2017

Textured Protein Applications

7:40 AM
Bus Leaves Hotel for Rudder Tower, Texas A&M University

8:00 AM
“Selecting Soybeans and Grains for Food Products” – Rick Bucker

8:45 AM
“Texturized Vegetable Protein in Meat and Vegetarian Applications” & “Functional Soy Protein: Meat Product Applications” – Ross Wyatt

9:15 AM
Break

9:30 AM
“Quality Control and Testing of the Finished Textured Soy Protein” – Mike Fleckenstein

10:00 AM
“The Use and Applications of Textured Wheat and Other Proteins” – Topher Dohl

10:45 AM
“Raw Material Selection (Soy and Pulses) – Extrusion Processing of Texturized Vegetable Protein” – Brian Plattner

12:00 PM
Lunch

1:15 PM
“Texturization of Pulses, Legumes & High Moisture Meat Analogs (HMMA)” – Mian Riaz
2:15 PM

Bus Leaves for for Multiple Demonstrations:

  • “How to Incorporate Texturized Soy Protein in Foods”
  • “How to Incorporate Texturized Wheat Gluten in Foods”
  • “How to Incorporate Soy Isolates in Meat Products”

5:30 PM
Bus Leaves for Hotel

 

Wednesday, September 27, 2017

Extrusion Processing

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

8:00 AM
“Preconditioning of Food Products” – Gerry Hertzel

8:45 AM
“Raw Material Selection and Additive Effects on Extruded Products ” – Bradley S. Strahm

10:15 AM
Break

10:30 AM
“Extrusion Hardware and Die Design for the Production of Food Products” – Gerry Hertzel

12:00 PM
Lunch

1:15 PM
“Flavoring of Food Products” – Bryan Purcaro

2:15 PM
“Fundamentals of Drying and Toasting” – Keith Erdley

3:15 PM
Break


3:30 PM

Bus Leaves for Multiple Demonstrations:

  • “Whole Grain Based Expanded Snack on Single Screw Extruder”
  • “Sorghum-based Whole Grain Cereal on Twin Screw Extruder”
  • “Masking Beany Flavor”

5:30 PM
Bus Leaves for Hotel

Thursday, September 28, 2017

Cereal-Grain Applications & Downstream Handling

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

8:00 AM
“Thermal and Mechanical Processing of Cereal Products” – Brian Plattner

9:00 AM

“Extrusion Applications of Cereal Grain-Based Food Products” – Topher Dohl


10:00 AM
Break

10:15 AM
“High Protein, Whole Grain, & Specialty Snacks” – Bradley S. Strahm

11:00 AM
“Development of Product Functional Properties” – Brian Plattner

11:45 AM
Graduation Lunch

1:15 PM
“Coating and Flavoring of Cereal Products” – Doug Hanify

2:00 PM
“Extruder Troubleshooting” – Brian Plattner Dryer

2:45 PM
Break

3:00 PM
“Design in Food Applications” – Keith Erdley

3:30 PM

Bus Leaves for Multiple Demonstrations:

  • “Chunk-Style TSP/TVP on Single Screw Extruder”
  • “High Moisture Meat Analog with Twin Screw Extruder”
  • “Coating of Cereal and Snack Products”
  • “Size Reduction of Texturized Vegetable Protein”

5:15 PM
Wrap-Up – Mian N. Riaz

5:30 PM
Bus Leaves for Hotel

 

Accommodations

Reservations for lodging should be made directly by attendee. A block of rooms has been reserved at the College Station Hilton and Conference Center for short course participants at the special rate of $119/night plus tax for single or double occupancy. Ask for the rate specifically and mention the Group Code “FOOD16.” Hotel reservations must be received before September 2, 2017 in order to get special rate; the special rate DOES NOT APPLY before September 24 or after September 30. You can make your reservation by telephone, fax, or the internet:

College Station Hilton & Conference Center
801 University Drive East
College Station, Texas 77840, USA
Tel: 979.693.7500
FAX: 979.260.1931
www.hiltoncs.com

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

Transportation

Easterwood Airport at College Station is easily reached by about eight flights daily. From Dallas/Ft. Worth International Airport connect via 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 Hilton hotel (979.693.7500) 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).

Registration

The registration fee for the short course and pilot plant demonstrations include Monday evening mixer, daily lunch, refreshments at breaks, local transportation, a short course eBook manual, and certificate of completion. Registration fee is $1650 if paid in full by September 2, 2017. 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 three or more individuals from the same organization register for the short course. Additionally, there is a 10% registration discount if you are a member AACC International.  Academic discounts may be applicable if space is available. 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-served basis.

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

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 250 D, College Station, TX 77840.

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

Location And Facilities

All lectures will be held at Rudder Tower on the Texas A&M University Campus. College Station temperatures are from 69-91ºF (21-33ºC) in September. Participants will be taken by bus to the Process Engineering R&D Center (TAMU RELLIS Campus) 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.

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.

Instructors

Brian Anderson, Director of Innovation & Technical Services, Bunge North America

Dr. Joseph Awika, Associate Professor, Cereal Quality Laboratory, Soil & Crop Sciences Dept., Texas A&M University

Dr. Rick Bucker, Executive VP, General Manager, Clarkson Grain Company, Inc.

Christopher (Topher) Dohl, Research Coordinator & Technical Service, Wenger Manufacturing Company

Keith Erdley, Technical Manager, Drying Technology, Wenger Manufacturing Company

Mike Fleckenstein, Technical Manager of Textured Protein, ADM Company

Douglas E. Hanify, PE, Director of Technology, Spray Dynamics, a Heat and Control company

Gerry Hertzel, Research Coordinator & Technical Service, Wenger Manufacturing Company

Chris Mack, Senior Research Associate, Extrusion Technology Program, Food Protein R&D Center, Texas A&M University

TBA, DuPont Nutrition and Health

Brian Plattner, PE, Process Technology Director, Food and Industrial Products, Wenger Manufacturing Company

Bryan Purcaro, Senior Flavorist, Givaudan Flavors Corp.

Dr. Mian N. Riaz, Head, Extrusion Technology Program, Food Protein R&D Center, Texas A&M University

Dr. Nabil Said, Vice President, Nutrition & Extrusion Technologies, Insta-Pro International

Dr. Bradley S. Strahm, Consultant, The XIM Group, LLC

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

 

Details

Start:
September 24
End:
September 28
Event Categories:
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