Food processing

Wenger, The XIM Group to Speak at Extrusion Workshop

LINCOLN, NEB. — Products created by extrusion are ubiquitous, accounting for billions of dollars in sales each year worldwide, according to the University of Nebraska-Lincoln. To cater to this massive category and the processing know-how it requires, the university’s food processing center will host a three-day, in-person extrusion workshop from May 17-19 at its innovation campus. at Lincoln.

The program is aimed at food technicians, scientists and product developers who are already working with extrusion technology or who hope to work in the field. Additionally, food industry professionals who want to learn more about extrusion are welcome to attend.

Extrusion topics include research and development, ingredients such as starch, dietary fiber, protein, vitamins and minerals, extruder material and design, analysis techniques for testing, food safety and sanitation issues, applications for grain products and other foods, critical control point measurement for extrusion and drying, operating and process variables, design, applications and operation of dryers, and troubleshooting for extruded cereal products.

Attendees will benefit from expert speakers, networking opportunities and pilot plant demonstrations.

Several experts from the University of Nebraska will speak throughout the course, including Joseph Baumert, Ph.D., associate professor in the Department of Food Science and Technology and director of the Food Allergy Research and Resource Program (FARRP ); Devin Rose, Ph.D., associate professor in the Department of Food Science and Technology; Russell Parde, pilot plant general manager at the Food Processing Center; and Jayne Stratton, Ph.D., associate research professor and head of laboratory services at the Food Processing Center.

Topic experts from Wenger Manufacturing, Inc. and XIM Group, LLC, both based in Sabetha, Kansas, will also speak, including Christopher Dohl, Technical Center Manager at Wenger; Brian Plattner, director of process technology at Wenger; Robert Sunderland, director of dryer technology at Wenger; and Brad Strahm, Ph.D., XIM Group Director.

The deadline for registration is May 1. Early registration is encouraged as space is limited. Pre-registration is required. Learn more about the course and register here.

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