Extrusion Applications in Global Food Security and Nutrition
Extrusion Applications in Global Food Security and Nutrition: May 10-12, 2016
The course will cover various aspects of extrusion processing as applied to food security and nutritional assistance programs and interventions worldwide through government agencies, UN bodies, non-profit organizations, etc. Applications including fortified blended foods, fortified rice, textured vegetable protein, and analog products for bean, rice and lentils, will be covered. Introductory topics on technology, hardware and operations as related to extrusion processing will also be taught. View the course agenda.
Apart from learning about extrusion processing and applications from experts in industry and academia, the short course will also focus on nutrition, sensory and economic aspects to help for-profit businesses and non-profit organizations alike codevelop holistic understanding of processing as applied to address challenges in food security and nutrition. There will be plenty of hands-on and practical oriented lab sessions in which different products will be developed and evaluated both instrumentally and by using a consumer panel. One day of the course will be reserved for a visit to Sabetha, Kansas which is home to major manufacturers of extruders and ancillary equipment.
This course is recommended for technical and managerial personnel, nutritionists and program managers belonging to food processing businesses, government agencies and non-profits involved in food aid, food security and nutrition intervention initiatives. The course also presents an excellent opportunity to develop useful contacts and network with people in this focus area from the U.S. and around the world who will be present as speakers or participants.
For more information contact course organizer, Prof. Sajid Alavi (email@example.com).
This course has a very different focus and content than the annual Extrusion Processing: Technology and Commercialization course offered from August 9-12, 2016 also at Kansas State University. For any questions, please contact Dr. Sajid Alavi.