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. 

For more information, visit the event website.