January 25-27, 2016 Description : This 3-day extrusion short course in Bhopal (India) is being jointly organized by AIBTM in partnership with Wenger Manufacturing (USA). The short course will cover the latest innovations in extrusion processing technology including hardware and ingredients, with special focus on ready-to-eat processed food applications including soy based products for the Indian market and also export markets. Part of the course is reserved for a hands-on exercise and demo in an extrusion-based food manufacturing facility and a special demo of prepared products. Who can Attend : The course will be useful for small, medium and large-scale businesses that have interest in production of value-added food products using extrusion, and also scientists, teachers and professors from academia (from disciplines such as food science, nutrition, human ecology, home science and engineering). Industry participants can include executives, food technologists, quality assurance managers, quality controllers, process engineers, packaging and machinery suppliers, retailers, food regulators, food distributors, and food ingredient manufacturers/ suppliers. Reserve a spot in this prestigious international course by filling and sending the enclosed registration form and course fees. Key Faculty: Dr. Sajid Alavi Professor Kansas State University Manhattan, Kansas, USA Kansas State University Offer a Short Course on Offer a Short Course on Ready-to-Eat Foods Using Extrusion Processing Ready-to-Eat Foods Using Extrusion Processing Technology and Innovations for the Domestic and Export Market Technology and Innovations for the Domestic and Export Market Assocom-India and Wenger Manufacturing -USA Assocom-India and Wenger Manufacturing -USA www.wenger.com DAY - I 08:00 - 08:30 am: Registration and Breakfast 08:30 - 10:00 am: I. Opening Remarks and Introductions Overview of Extrusion Processing - Dr. Sajid Alavi, Kansas State Univ Extruded Food Applications for the Indian Market - Dr. Suresh Itapu, Nutritech Consulting 10:00 - 12:30 pm: II. Innovations in Extrusion – Technology Extrusion: World and Indian Market Trends - Mr. Doug Baldwin, Wenger Mfg Extrusion Hardware and Innovation - Mr. Brian Plattner, Wenger Mfg Drying Technology in Extruded Food Applications - Mr. Topher Dohl, Wenger Mfg 12:30 – 1:30 pm: Lunch 01:30 - 03:00 pm: Innovations in Soy Processing - CIAE Speaker Expeller Processing - CIAE Speaker 03:00 -03:30 pm: Tea 03:30 –06:00pm: III. Innovations in Extrusion – Ingredients Latest in Ingredients and Functionality - Dr. Sajid Alavi, Kansas State Univ Soy-Based Ingredients - Mr. Brian Plattner, Wenger Mfg Programme Venue: Courtyard by Marriott Bhopal DB City, Arera Hills, Bhopal, Madhya Pradesh Supported by : Central Institute of Agricultural Engineering (CIAE, Bhopal) Indian Council of Agricultural Research & The Union Ministry of Agriculture (Government of India) Supported by : Central Institute of Agricultural Engineering (CIAE, Bhopal) Indian Council of Agricultural Research & The Union Ministry of Agriculture (Government of India)