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September 2019

Food Extrusion: Cereals, Pulses, Proteins & Other Ingredients

September 29 - October 4

21st Annual Practical Short Course on Food Extrusion: Cereals, Pulses, Proteins & 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.…

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