NCFIL Twin Screw Extrusion Short Course
March 9, 2022
The North Carolina Food Innovation Lab (NCFIL) is thrilled to offer a four-day short course on Twin Screw Food Extrusion at our facility on the North Carolina Research Campus in Kannapolis, NC, March 28-31, 2022.
Why It Matters
Twin Screw Extrusion has become the process method of choice for both low- and high-moisture texturized proteins that are being used in meat alternatives. This unique processing equipment is not easy to operate and goes far beyond turning on a switch.
NCFIL Executive Director Bill Aimutis says "extrusion is part engineering, part science, and a big part experience.”
What to Expect
This hands-on learning opportunity covers the basic fundamentals of extrusion, including the engineering and the science, and offers participants an opportunity to get their hands dirty on an actual extruder to observe how meat alternatives and other products are manufactured.
The course includes a combination of classroom instruction taught by instructors from NC State University and Bühler, Inc. and hands-on experience with NCFIL’s 30 mm - 36 L/D Bühler BCTM PiloTwin extruder.
This course focuses on the following topics:
- the principles of extrusion
- designing extrusion processes for human foods with an emphasis on texturized and high moisture meat alternatives
- principles of screw configuration
- operations conditions
- die configurations
- downstream processing
Participants have a rare opportunity to use the extruder, a machine that is not only functionally impressive but also in high demand. There are a very limited number of machines available in pilot plants that companies can access for product development work, some with wait times of five to six months.
NCFIL’s extruder is in a fairly exclusive class as it has a cooling die that very few machines have. It can produce a quantity of product that an entrepreneur or product developer can easily work with, and processing conditions optimized in this extruder are almost always translational to use in larger extruders.
As interest in the plant-based food space continues to grow, especially in dairy and meat alternatives, knowledge of Twin Screw Extrusion and hands-on experience with an extruder will be extremely valuable.
How Can I Register?
Register here today. Don’t delay; the course is limited to 15 participants. Registration closes March 21, 2022.
The course fee includes a flash drive containing all presented materials, lunches, snacks, and beverages. The fee also covers materials used for hands-on demonstrations.