IGP–KSU 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.
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IGP–KSU Extrusion Processing – Technology and Commercialization Course
Course Date August 7-10, 2018
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 K–State Global Campus credits. Tuition fees and K–State Global Campus charges will apply in addition to the course fee. Please contact the course instructor, Professor Sajid Alavi at email@example.com. 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.
Early-bird Registration Fee: $1,200/person
EXTENDED early-bird registration, new deadline July 23, 2018
Regular Registration Fee: $1,300/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 on 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.
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This course is also offered with simultaneous translation from English to Portuguese.
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View the Course Brochure.