Masterclass in Low Moisture Extrusion: From Concept to Crunch
About This Course
Low moisture extrusion is a widely used food processing technology central to the production of ready-to-eat snacks such as puffed products. By applying thermomechanical energy, it transforms basic ingredients into snacks with diverse textures and shapes—offering opportunities for innovation, nutritional enhancement, and product differentiation.
This 3-day hands-on masterclass, jointly organised by FoodPlant and the Singapore Institute of Technology (SIT), provides participants with practical exposure and applied knowledge in extruded snack production. With global demand for puffed snacks expected to exceed USD 92 billion by 2030, the course offers timely insights into this growing sector.
Whether you're new to the field, developing new snack lines, or broadening your technical capabilities, this course offers a solid foundation in low moisture extrusion. Through a mix of classroom sessions, demonstrations, and practical trials, participants will gain an understanding of raw materials, process parameters, and formulation strategies in a real-world production setting.
Step into the world of extrusion technology and walk away with the skills to create, scale, and optimise innovative snack products that meet evolving consumer demands for health, sustainability, and sensory appeal.
This course incorporates workplace learning elements by emphasising the application of technical knowledge in simulated work contexts. Learners engage in hands-on extruder setup, operation, start-up and shut-down, process parameter optimisation, and team-based product development trials that mirror real Research and Development and manufacturing workflows. These activities require learners to make operational decisions, solve production-related problems, and evaluate tangible outputs, resembling actual workplace situations. The inclusion of real-world case studies further reinforces the connection between learning and business decisions.
What You'll Learn
Extruder Configuration – Learn the design and function of twin-screw extruders, including barrel zones, screw elements, and die plates. Understand how screw profile, Lift-to-Drag (L/D) ratio, and die design influence expansion and shaping.
Raw Materials and Ingredient Functionality – Understand the roles of starches, flours, proteins, emulsifiers, and processing aids in shaping texture, expansion, and product stability. Explore how formulation choices affect puffing, structure, and nutritional attributes.
Extruder Setup, Operation, Start-Up and Shut-Down - Gain hands-on experience in preparing and operating an extruder for low moisture snack production. Learn key procedures for setup, safe operation, cleaning, and shutdown to ensure consistency and hygiene in production.
Process Parameter Optimisation – Explore how feed rate, barrel temperature, screw configuration, and screw speed influence product characteristics. Learn how to fine-tune these variables to achieve specific product attributes such as crunchiness, density, and expansion.
Formulation Strategies for Innovation – Delve into formulation approaches aligned with current consumer trends—including high-protein, fibre-rich, low-fat, and gluten-free snacks. Understand how ingredient functionality and processing conditions can be combined to meet nutritional and sensory goals.
Case Studies and Product Development Trials – Review real-world examples of extruded snack innovation. Apply your learning in a team-based development challenge to design, produce, and evaluate a novel puffed snack prototype.
Entry Requirements
This masterclass is open to all professionals and enthusiasts. While no formal qualifications are required, participants would benefit from a basic understanding of food processing or product formulation.