20th Annual Practical Short Course on

The Extrusion Pilot Plant at Texas A&M University is available for contract research.

Snack Foods Processing:

INSTRUCTORS
Dr. Mohammad S. Alam, Head, Fats & Oils Program, Food Protein R&D Center,
Texas A&M University
Dr. Helbert Almeida, Kellogg Fellow, Kelloggs Company
Mr. Brian Anderson, Director of Innovation & Technical Services, Bunge North America
Dr. Joseph Awika, Associate Professor, Cereal Quality Laboratory, Soil & Crop
Sciences Dept., Texas A&M University
Mr. Tom Barber, Vice President, Process Engineering, Buhler Aeroglide Corporation
Mr. John Concannon, Vice President, C. Cretors and Company
Mr. Brian S. Cooke, Research and Development Manager, The Dallas Group of
America, Inc.
Mr. Frank Durazo, Worldwide Sales & Service, Maddox Metal Works, Inc.
Mr. Duane Fimreite, Technical Manager, Givaudan Flavors
Mr. Mike Fleckenstein, Technical Manager of Textured Protein, Archer Daniels Midland
Company - James R. Randall Research Center
Mr. Douglas E. Hanify, PE, Technology Manager, Spray Dynamics Ltd.

Organized by

27 th Annual Feeds & Pet Food Extrusion

January 29 - February 3, 2017

Extruded Snacks and Tortilla Chips

18 th Annual Food Extrusion: Cereals,

Protein and Other Ingredients
September 25-29, 2016

The Food Protein Research & Development Center

ACCOMMODATIONS
Reservations for lodging should be made directly by attendee. A
block of rooms has been reserved at the College Station Hilton for short
course participants at the special rate of $120/night plus tax for single
or double occupancy. Ask for the rate specifically and mention the
Group Code Snack6. Hotel reservations must be received before
February 21, 2016, in order to get this special rate; the special rate
DOES NOT APPLY before March 13 or after March 21. You can make
reservation by telephone, fax, or internet:

23rd Annual Aquaculture Feed Extrusion,

Nutrition, & Feed Management
August 21-26, 2016

Extrusion Technology Program

TRANSPORTATION
Easterwood Airport at College Station is easily reached by about
8 flights daily. From Dallas/Ft. Worth International Airport connect via
American Airlines. From Houston Intercontinental Airport connect via
United Airlines. The airport code for Easterwood Airport is CLL.
Participants should call the Hilton Hotel (979/693-7500) upon arrival
at Easterwood Airport for courtesy van service.

For additional technical information, call, fax, or e-mail to:

Dr. Mian N. Riaz
Food Protein R&D Center
Tel: 979/845-2774; Fax: 979/845-2744
Email: mnriaz@tamu.edu

Upcoming Practical Short Courses

For details, visit http://foodprotein.tamu.edu/shortcourses.php

March 13-18, 2016

SHORT COURSE CONDUCT

All Short Course sessions will be informal. Insurance policies do
not allow non-university personnel, other than original manufacturers,
to operate equipment. Questions are encouraged during the lectures,
breaks, and social periods. Laptops are allowed in the classroom
to follow the presentations in the short course eBook manual. If
you require WiFi access during the conference, please inform the Short
Course Coordinator when you register (the hotel has its own WiFi access
and is separate from the conference). Rights are reserved to cancel this
course with refund or to substitute speakers and change schedules as
necessary to expedite the course. Texas A&M University System policy
does not allow inclusion of alcoholic beverages in registration fees.
Cash bars will be available.

Texas A&M Engineering Experiment Station

and

REGISTRATION
The registration fee for the short course and pilot plant demonstrations
includes Sunday evening mixer, daily lunch, refreshments at breaks,
local transportation, a short course eBook manual, and certificates of
completion. Registration fee is $1,650 if paid in full by February 21,
2016. After this date, registration fee is $1,750. Continuing Education Units (CEUs) are available for an additional fee upon request. A
black&white paper manual/binder is also available upon request for an
additional $200 fee.
There is a 10% registration discount if you are a member of the Snack
Food Association, or if three or more individuals from the same organization register for the short course. Academic discounts may apply if
space is available. (Only one discount per individual may apply.)
Make checks payable to TEES (Texas A&M Engineering Experiment Station) and mail to TEES Fiscal Office , 3124 TAMU, College
Station, TX 77843-3124. You may pay the fee by credit card (American
Express, Visa, or Master Card). Registration fees are not refundable but substitute personnel may be sent by the same firm. Mail the
registration form and a photocopy of your check to Cyndi Casanova,
Short Course Coordinator (See address on registration application
form). Space is limited; therefore, applications will be accepted on a
first-come, first-serve basis.

The Cereal Quality Laboratory

LOCATION AND FACILITIES

All lectures will be held in Rudder Tower, Texas A&M Campus.
College Station temperatures are from 66-44oF (19-7oC) in February
and 72-51oF (22-11oC) in March. Participants will be taken by bus to the
Food Protein R&D Center (TAMU Riverside Campus) and the Cereal
Quality Laboratory (Heep Hall) for afternoon demonstrations. Manuals
and lectures will be in English. Translation equipment is available
by prior arrangement for organized groups willing to provide their
own translators.

Mr. Gerry Hertzel, Research Coordinator & Technical Service, Wenger Manufacturing
Mr. Josh Hudson, Southwest Regional Manager, Perten Instruments Inc. NA
Dr. Tom Jondiko, Research & Development Food Scientist, Allied Blending &
Ingredients
Mr. Chris Mack, Senior Research Associate, Extrusion Technology Program, Food
Protein R&D Center, Texas A&M University
Mr. Steve McAfee, Snack Food Division Manager, Maddox Metal Works, Inc.
Mr. Steve Mires, Sales and Service, Maddox Metal Works, Inc.
Mr. Brian Plattner, PE, Process Technology Director, Food and Industrial Products,
Wenger Manufacturing Co.
Dr. Mian N. Riaz, Head, Extrusion Technology Program, Food Protein R&D Center,
Texas A&M University
Mr. Toby Steward, PE, Regional Sales Manager, TNA North America
Dr. Bradley S. Strahm, Consultant, The XIM Group, LLC
Mr. David Walsh, Director, Marketing & Member Services, Snack Food Association

Texas A&M AgriLife Research

College Station Hilton Hotel & Conference Center

801 University Drive East
College Station, Texas 77840 U.S.A.
Tel: 979/693-7500; Fax: 979/260-1931
www.hiltoncs.com
When faxing or e-mailing hotel reservations, please include a
credit card number to confirm your reservation and also include
your departure and arrival dates.

The Texas A&M University System

in cooperation with

OBJECTIVES OF SHORT COURSE

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.
Demonstrate equipment in operation and familiarize attendees with
practical aspects of snack foods processing technology.

Register on the web:

http://foodprotein.tamu.edu/extrusion/

The Snack Food Association

Objectives and Instructors

Arlington, Virginia

Register on the web:

http://foodprotein.tamu.edu/extrusion/

Register on the web:

http://foodprotein.tamu.edu/extrusion/
Sunday, March 13, 2016
6:00 PM

Registration, Hilton Hotel Lobby

6:30 PM

Welcome, Introduction, and Announcements

- Mian N. Riaz and Joseph Awika

7:00 PM

Social / Mixer with Cash Bar, Hilton (optional)

Monday, March 14, 2016

7:40 AM

Short Course Lectures

11:15 AM

Extruders in Snack Foods Preparation - Mian N. Riaz

9:15 AM

The Status and Issues of the Snack Food Industry

- David Walsh

10:00 AM

Break

10:15 AM

Grinding of Masa and Other Processes & Equipment for

Tortilla Chips & Corn Chips - Frank Durazo

11:45 AM

Group Photo

12:00 PM

Lunch

1:15 PM

Thermal Processing Snack Products - Tom Barber

2:00 PM

Commercial Equipment for Making Dry Extruded Baked

and Fried Snacks - Steve Mires

5:15 PM

1:30 PM

NIR Analyzer on Ingredients and Snack Food

- Josh Hudson

Thursday, March 17, 2016

Name:________________________________________________

Bus leaves for Heep Hall for Multiple Desmonstrations:

7:40 AM

Job Title:______________________________________________

Corn Quality & Tortilla Chip Processing Demonstrations

Participants will be divided into 2 groups and rotated between
the following demonstrations (at Heep Hall):

8:00 AM

2:00 PM

Nixtamalization and Preparation of Corn Tortilla Chips

a) Fresh masa
b) Dry masa
c) Tortilla and tortilla chip processing
d) Quality evaluation of masa tortilla and tortilla chips
Corn Quality Evaluation Procedures and Equipment
a) Corn grades and standards
b) Corn quality testing
c) Factors affecting corn meal quality and variation
d) Dry masa quality
e) Other snack food ingredients: rice, sorghum, etc.
f) NIR analyzer on ingredients and snack food

An Overview of Corn Tortilla Chips Manufacturing

- Helbert Almeida

5:00 PM

4:30 PM

Bus leaves for FPRDC for Multiple Demonstrations:

Wednesday, March 16, 2016

- Extrusion of Baked Snacks

7:40 AM

Bus leaves hotel for Rudder Tower, Texas A&M University

- Extrusion of Fried Snacks

8:00 AM

Raw Material Specifications for Expanded Snacks

- Brad Strahm

- Electrostatic Seasoning
9:15 AM

Bus leaves for hotel

7:40 AM

Bus leaves hotel for Rudder Tower, Texas A&M University

8:00 AM

Corn Quality for Alkaline Cooking - Joseph Awika

9:00 AM

Dry Milling and Corn Products for Snack Foods

- Brian Anderson

March 13-18, 2016

Texas A&M University
(Please Type or Print Clearly)

Nutritious Snacks Incorporating Bean and Pea

Ingredients - Mike Fleckenstein

3:15 PM

Tuesday, March 15, 2016

- Snack Production by Single Screw Extruder

Practical Short Course on

Snack Food Processing: Extruded Snacks & Tortilla Chips

1:00 PM

Break

5:30 PM

Bus leaves for FPRDC for Multiple Demonstrations:

Lunch

3:00 PM

- Masa Milling

4:00 PM

Registration Application

11:45 AM

Bus leaves hotel for Rudder Tower, Texas A&M University

8:00 AM

Production of Masa using Extrusion Technology

- Brian Plattner

Register on the web:

http://foodprotein.tamu.edu/extrusion/

Bus leaves for hotel

Single and Twin Screw Extruders for Snack Food

Production - Gerry Hertzel

- Pop Corn Production

Bus leaves for hotel

Bus leaves hotel for Rudder Tower, Texas A&M University

This name will appear on your graduation diploma

Starch and Protein Functionality During Processing

- Joseph Awika

Company:_____________________________________________

High Protein, Whole Grain, & Specialty Snack

Extrusion - Brad Strahm

City:__________________________________State:___________

10:00 AM

Break

Phone:_______________________Fax:_____________________

10:15 AM

Uses of Dehydrated Potato for Snack Food Products

- Tom Jondiko

E-mail:________________________________________________

11:00 AM

Flavors & Seasonings for Snack Foods - Duane Fimreite

______________________________________________________

12:00 PM

Graduation Lunch

Contact in case of emergency:

1:15 PM

Coating and Flavoring of Extruded Snacks and Tortilla

Chips - Douglas Hanify

2:00 PM

Trouble Shooting of Expanded Snacks - Brian Plattner

______________________________________________________

3:00 PM

Break

Method of Payment (mark one)

3:15 PM

Conveying, Scaling, and Packaging for High Speed VFFS

Snack Foods - Toby Steward

Check payable to TEES

4:15 PM

Bus leaves for FPRDC for Multiple Demonstrations:

If paying with credit card please include type of card:

9:00 AM

- Multi Grain Chips by Twin Screw Extruder

- Coating of Snacks
5:00 PM

Bus leaves for hotel

Mailing Address:_________________
_________________________
Zip Code:__________________Country: _____________________

Name for Nametag (name you would like to be called):

______________________________________________________
List any special diet requirements:

American Express

Visa

Credit Card Number: _____________________________________

Exp. Date: __________________ Total Amount: $______________
Name on Credit Card: ____________________________________

Friday, March 18, 2016

Verification Code on back of Credit Card: _____________________

Billing Address of Credit Card: ______
_________________________

10:30 AM

Break

7:40 AM

10:45 AM

Extrusion Applications for Food Products

- Brian Plattner

8:00 AM

Frying Oils: An Overview of Quality, Fundamentals, and

Applications - Mohammad S. Alam

11:45 AM

Lunch

9:00 AM

How to Develop New Food Products - Chris Mack

1:00 PM

Principles of Die Design - Gerry Hertzel

9:45 AM

Break

Return this application to:

1:45 PM

Popcorn and Its Requirements - John Concannon

10:00 AM

Frying Oils: Chemistry, Filtration, and Adsorbents

- Brian S. Cooke

10:45 AM

Wrap-up - Mian N. Riaz and Joseph Awika

Cyndi Casanova, Short Course Coordinator

Food Protein R&D Center
The Texas A&M University System
2476 TAMU
College Station, Texas 77843-2476 U.S.A.
Tel: 979/845-2741; Fax: 979/845-2744
E-mail: shortcourse@tamu.edu

10:00 AM

Break

2:45 PM

Break

10:15 AM

Other Ingredients for Snack Foods: Rice & Sorghum

Extrusion Properties - Mian N. Riaz

3:00 PM

Extrusion Processing Technologies - Brian Plattner

Master Card

Bus leaves hotel for Rudder Tower, Texas A&M University

__________________
______________________________________
Signature: ________________________________________________