Process Engineering R&D Center’s annual snack food course attracts attendees from 12 countries
For 20 years, industry professionals from across the globe have flocked to College Station, Texas, for the Process Engineering R&D Center’s (formerly the Food Protein Research and Development Center) short course, “Snack Food Processing.”
Why do people travel so far for a short course about snack food? “This is the only course where companies can send their employees to learn about extruded snack and tortilla chips, and can see practical demonstration in one place,” said Dr. Mian Riaz, center director and head of the extrusion technology program at Texas A&M University. “The course provides an overview about snack food processing from raw material all the way to coating and packaging. It’s a great opportunity for new employees and research and development to learn the practical aspects of snack manufacturing.”
The annual short course has three main objectives: to train production personnel in principles and characteristics of extruders and support systems for effective selection and operation; review current practices for preparation of fried corn chips, corn tortilla chips, half products, and other extruded snacks; and demonstrate equipment in operation, and familiarize attendees with practical aspects of snack foods processing technology.
This year, 51 attendees from 12 countries, including Colombia, Great Britain, Korea, Malaysia, Myanmar and Pakistan attended the weeklong short course. The course is a blend of classroom lectures and practical demonstrations, conducted at the center’s facility on the Texas A&M Riverside Campus and on the Texas A&M University campus.
The next scheduled short course is “Extruded Pet Foods and Treats” on July 25-28.
Photo: Short course attendees watch a demonstration of snack food production using a single screw extruder.