16th Annual Practical Short Course on
"Food Extrusion: Cereals, Protein & Other Ingredients"
(Formally Texturized Vegetable Protein and Other Soy Products)
This program will cover detailed information on
cereal grains, legumes, soy protein, dry extrusion; full fat soybean
processing; extrusion-expelling of soybeans for making natural/organic soy
flour; raw material selection, preparation and characteristics of soy flour,
concentrates and isolates; extrusion hardware, single and twin screw extruders
for cereals and TVP production; extrusion dies; extruder trouble shooting
effect of preconditioning; wheat gluten and its application; thermal and
mechanical processing of cereal grains, high protein, whole grain products,
coating of cereals and snacks, application of TVP in meat, meat products,
vegetarian application; quality control and testing of finished products; high
moisture meat analogs, soy flavor, drying, toasting of food products, dry
milling of cereals.
"Food Extrusion: Cereals, Protein & Other Ingredients"
(Formally Texturized Vegetable Protein and Other Soy Products)
When: August 17th-22nd, 2014
Where: Texas A&M University, College Station, Texas
USA
A one-week Practical Short Course on “Food
Extrusion: Cereals, Protein & Other Ingredients” (Formally Texturized
Vegetable Protein and Other Soy Products) will be presented on August 17 - 22,
2014 at Texas A&M University by staff, industry representative and
consultants. The schedule of the course is Food Ingredients (Monday), Textured
Protein Applications (Tuesday), Extrusion Processing (Wednesday), Cereal-Grain
Applications & Downstream Handling (Thursday), and Flavoring and Product
Development (Friday).
This program will cover detailed information on
cereal grains, legumes, soy protein, dry extrusion; full fat soybean
processing; extrusion-expelling of soybeans for making natural/organic soy
flour; raw material selection, preparation and characteristics of soy flour,
concentrates and isolates; extrusion hardware, single and twin screw extruders
for cereals and TVP production; extrusion dies; extruder trouble shooting
effect of preconditioning; wheat gluten and its application; thermal and
mechanical processing of cereal grains, high protein, whole grain products,
coating of cereals and snacks, application of TVP in meat, meat products,
vegetarian application; quality control and testing of finished products; high
moisture meat analogs, soy flavor, drying, toasting of food products, dry
milling of cereals.
Demonstrations include producing natural/organic
soy flour using extruder and expeller, TVP production by single and twin-screw
extruders, fibrous soy protein, high moisture meat analog, bean based direct
expanded snacks, sorghum based whole grain cereals, coating cereals and
flavoring TVP products, and several others.
Reservations are accepted on a
first-come basis. For more information, programs and application forms,
contact:
Dr. Mian N. Riaz
Food Protein R&D Center; Texas A&M
University
Tel: 979-845-2774
E-mail:
The Aquaculturists
This blog is maintained by The Aquaculturists staff and is supported by the magazine International Aquafeed which is published by Perendale Publishers Ltd.
This blog is maintained by The Aquaculturists staff and is supported by the magazine International Aquafeed which is published by Perendale Publishers Ltd.
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