Masterclass on Food Extrusion for High Moisture and Low Moisture Products
About This Course
Extrusion technology presents significant potential for producing a diverse array of meat analogue products from various plant protein sources, including wheat gluten, soy, and pea proteins. This masterclass is specifically designed to address the unique challenges and opportunities associated with extruding both high moisture and low moisture products. Tailored for industry practitioners, our experiential learning programme combines short lectures, demonstrations, and hands-on practical sessions. Participants will gain insights into the latest extrusion technologies and techniques and learn how to optimise extrusion processes for different product types. This comprehensive approach ensures that attendees are well-equipped to enhance their skills and apply advanced methods in their respective fields.
What You'll Learn
Understand extruder configuration, including its workings, parts, and key features and functions.
Learn to operate the extruder, covering setup, running, shutdown, and safety considerations.
Comprehend key process parameters such as moisture content, raw materials, and screw speed, and their effects on product quality.
Acquire knowledge about raw materials and production formulations, and their impact on product texture.
Conduct texture analysis of extruded products.
Learn to design a robust extrusion process.
Learn to optimise process conditions for various product types, such as texturised vegetable protein (TVP) and high-moisture meat analogue (HMMA).
Entry Requirements
None