Nov. 30: Food extrusion course focuses on pulse products
By Scott Weybright, College of Agricultural, Human & Natural Resource Sciences
PULLMAN, Wash. – Food processors will learn extrusion techniques for making their products in a Washington State University Extension course 8 a.m.-5 p.m. Wednesday and Thursday, Nov. 30 and Dec. 1, at the WSU/UI School of Food Science at the Pullman campus.
Registration costs $150 per person, with a group rate of $125 for companies sending three or more people. Register online and find more information at http://foodprocessing.wsu.edu/research/extrusion-processing/.
The course will provide practical examples of product development with extrusion using pulse ingredients (dried legumes like peas, beans, lentils and garbanzos).
Extrusion is commonly used in the food industry to produce puffed snack foods, cereals, pet foods and more. Rotating screws force flours and other raw ingredients through an opening; as it comes out, the food is cut to a specified length.
“This is a great class to learn basics of extrusion processing,” said Girish Ganjyal, WSU assistant professor and extension food processing specialist. “Attendees will gain hands-on experience of running a twin screw extruder and making puffed products.”
Ganjyal will teach the course with graduate student Ryan Kowalski. Guest lecturers will be WSU food science professor Carolyn Ross and food science pilot plant manager Frank Younce.
Continuing education units (CEU) will be available for attendees and will require passing a short exam.
News media contact:
Cathy Blood, WSU/UI School of Food Science, 509-335-2845, blood@wsu.edu
