SNACK FOOD TECHNOLOGY FORUM 2012
6th Practical Short Course: Extrusion Technology and Snack Food Processing and Product Formulation - April 25 - 26, 2012 - Winnipeg, Manitoba, Canada

This is a crash course for new plant personal and opportunity for those who are experienced to meet experts in the field to discuss their current problems to enhance their plant operations. The course material will also serve as a useful reference for processors, product formulators, chemists and technicians as well as business managers familiar with Aquafeed, extrusion, nutrition and feed management.

This is the only extensive program in North America that covers a wide range of topics with specific practical aspects!

Target Group

Decision makers such as sales and marketing specialists, Equipment manufacturers, Product formulators, Plant engineers, Processors, chemists, and technicians.

Technical Program

Wednesday, April 25, 2012

9:00	Ingredients and Flours for Extruded Products
9:30	Nutrition Issues in Extrusion
	Extrusion Technology
10:00	Direct Single Screw Extrusion Technology
10:30	Coffee/Tea Break
11:00	Twin Screw Extrusion Technology
11:30	Co-extrusion and Product Processing
12:00	Indirect Expanded (Pellet) Manufacturing Technology
13:30	Lunch Break and Networking
14:00	Critical issues on Extruder Maintenance and Upgrading
	Extrusion - Drying – Coating
14:30	Extrusion Process Scale up from Pilot to Plant Scale
15:00	Flavor Coating Techniques
15:30	Coffee/Tea Break
16:00	Drying of Extruded Products
	Quality Management
16:30	Fast Analysis for Effective Quality and Process Control in the Snack Food Industry
17:00	End of EXTRUSION Program - Networking Drink

Thursday, April 26, 2012

9:00	Trends in Modern Snack Matrix Design and Product Development
9:30	A Global View on New Ingredients, Packaging & Technology in Snack Foods
10:00	Production of High Fiber Snack Products and Formulation New Products for Health Conscious Consumers
10:30	Coffee/Tea Break
	Case Studies
11:00	Popcorn Production and Quality Management
11:30	Croutons, Bicolored products, Multigrain chips, High Moisture Extrusion Cooking (HMEC
12:00	Flexibility in Raw Materials and Shaping of Pellet Snacks Technology Applied to Novelty No Fat Snacks Manufacturing
12:30	Lunch Break and Networking
13:30	Potato Processing: Basics of Chips Manufacturing
14:00	Fabricated Potato Chips Manufacturing Technology
14:30	Optical Sorting Systems in Snack Food Manufacturing
15:00	Coffee/Tea Break
15:30	Acrylaway and Acrylamide Reduction
	Packaging
16:00	Vertical Form Fill Seal Machines and Developments in High Speed Packaging
16:30	Multi-head Scales in Snack Food Applications
17:00	End of the Program