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IGP Institute

Extrusion Processing Course and Pet Food Workshop

A one-day workshop is typically offered in conjunction with the IGP-KSU Extrusion Processing: Technology and Commercialization course. This workshop can be attended as a stand-alone training or added to the extrusion course. 

Pet Food Workshop

Workshop Cost

Early-bird Registration Fee: $200/person

Regular Registration Fee: $250/person

Course Date August 14, 2017

Course Flyer

Course Description

The Pet Food Workshop will consist of experts, industry and academic speakers from the areas of pet nutrition and processing. They will provide the latest information on pet food ingredient trends; nutritional requirements for dogs and cats; specialty treats; sensory evaluation and palatability tests; and safety and HACCP issues. It will also include a capstone lab session involving formulation exercises for pet food recipes. 

August 2017 Pet Food Workshop Program

For more details on the Pet Food workshop, please contact the course instructor, Professor Sajid Alavi, salavi@ksu.edu. 

For enrollment, payment or travel questions, please contact IGP Institute: 785-532-4070, igp@ksu.edu.

For course or workshop details contact Professor Sajid Alavi at salavi@ksu.edu.

Register Here.

Extrusion Processing – Technology and Commercialization Course

Course Date August 15-18, 2017

Course Description

The course will cover various aspects of extrusion technology, equipment and product development (including snack foods, soy chunks, breakfast cereal, pet food and aquatic feed processing). A significant new feature is a hands-on session on the science and practice of sensory evaluation and consumer acceptance studies for new products.  Apart from learning about extrusion processing from experts in industry and academia, the course will also focus on strategic business planning for processing companies with the help of faculty from the Department of Agricultural Economics at Kansas State. There will be plenty of hands-on and applied lab sessions in which different products will be developed and evaluated both instrumentally and by using a consumer panel. The hands-on session on the science and practice of sensory evaluation and consumer acceptance studies for new products is a significant feature of the extrusion course. 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.

College Credit Opportunity

This course is open to students who have the option of receiving two KSU Division of Continuing Education (DCE) credits. Tuition fees and DCE charges will apply in addition to the course fee. Please contact course instructor, Professor Sajid Alavi at salavi@ksu.edu. for full details on the credit options. 

Who Should Attend

The course is recommended for technical and managerial personnel in the food, pet food and feed industry, and ingredient companies desiring training in fundamentals and operations; entrepreneurs who desire to set up a new extrusion-based food processing business; and researchers interested in updating themselves with the latest practices and trends in extrusion procession. In addition, the course presents an excellent opportunity to develop useful contacts and network with industry people in the U.S. and around the world who will be present as speakers or participants.

Course Cost

Early-bird Registration Fee: $1,100/person

Regular Registration Fee: $1,200/person  

Company and Student Discount

If two or more people, from the same company or institution enroll in the extrusion course, each is entitled to a 10% discount of the registration fee. To receive the discount, registrations must be submitted together. Students attending the extrusion course can receive a 20% discount by enclosing a written endorsement of their student status from a professor. 

Register Here. 

Meet the Instructor

Sajid Alavi, Ph.D.



  • 13 years of professional experience
  • Has over 67 publications
  • Currently a professor at the Department of Grain Science and Industry at Kansas State University
  • Research interests lie in food engineering and more specifically in the areas of extrusion processing of food and feed materials, rheology, food microstructure imaging, structure­-texture relationships, and value added uses of agricultural materials and residues

Click here to learn more about Sajid or view his Curriculum Vitae.