Extrusion Processing:Technology andCommercialization

Registration Information * $1,100 Early-bird Registration Fee (US)

by June 6, 2014 * $1,200 Regular Registration Fee (US)For course registration, please go to the IGP website(www.grains.ksu.edu/igp) and under “UpcomingCourses” click on the “IGP-KSU ExtrusionProcessing” link. You will receive a confirmationemail within four weeks of registering. Payment infull is due for course registration. Cancellationsreceived after July 25, 2014, will be assessed a $50fee. The remainder of the registration fee will berefunded. No cancellations or refunds will be allowedafter the short course starts. Registration fee will becompletely refunded if the short course is filled orcancelled. Approximately $200 of the registration feewill go toward food functions (scheduled breaks andgroup luncheons) at this short course. A small portionof the course fee may be used for providing souvenirsfor the participants. This information is beingprovided for tax reporting purposes. Hotel rooms andother meals are not included in the registration fee.

Short Course ScheduleParticipants may pick up their short course materialsat the short course location (IGP Conference Center,785-532-4070; www.ksu.edu/igp) starting at 7:30 a.m.on Tuesday, August 5. The short course will consist ofa series of lectures beginning at 8:00 a.m. each day.There will be afternoon lab sessions on Tuesday andWednesday, and an interactive sensory evaluation andbusiness planning session on Friday. On Thursdayparticipants will go on a field trip to the extrusionequipment manufacturing facilities of WengerManufacturing in Sabetha, KS. Sessions conclude atapproximately 5:00 p.m. each day.

Hotel Information Holiday Inn at the Campus 1641 Anderson Avenue, Manhattan KS Phone: 785-539-7531 *Single/Double Room - $99.95 + taxA block of rooms has been reserved at the Holiday Innat the Campus at a special rate until July 12, 2014. Make your reservation directly with the hotel, andmention that you are with the KSU Grain ScienceExtrusion Short Course in order to obtain the specialrate. The hotel will provide transportation to andfrom the course location, IGP Conference Center.

Registration Discounts!If two or more people from the same organizationenroll, each is entitled to a 10% discount. Collegestudents will receive a 20% discount on providingwritten endorsement of student status from a professorin their department. Students have the option ofreceiving two KSU Division of Continuing Educationcredits. Tuition and DCE charges will apply in that case,in addition to the short course fee. For more details onregistration for DCE credits, contact Dr. Sajid Alavi(salavi@ksu.edu).

About the International Grains Program (IGP)KSU’s International Grains Program is part of the Dept.of Grain Science and Industry. IGP provides technicaltraining and assistance programs for domestic & foreignbusiness leaders in the areas of storage and handling,milling, marketing and processing of grains andoilseeds. A $4 million IGP Executive Conference Centerlocated in the new Grain Science and Industry complexprovides world-class meeting and instructional facilities.

Questions or Special Needs?KSU is dedicated to making short courses accessible toall persons. Please contact one of the following if youhave a special dietary need or are physically limited:

IGP (igp@ksu.edu) Dept. of Grain Science and Industry Phone: 785-532-4070/Fax: 785-532-6080 OR Dr. Sajid Alavi (salavi@ksu.edu) Course Instructor Dept. of Grain Science and Industry Phone: 785-532-2403/Fax: 785-532-4017 www.grains.ksu.edu/extrusion

Who Should Attend?Technical and managerial personnel in the food, petfood, and feed industries and ingredient companiesdesiring training in fundamentals and operations,entrepreneurs who want to set up an extrusion-basedbusiness and would like to develop a business plan, andresearchers interested in learning the latest trends inextrusion processing. The course is tailored for US aswell as international participants, and presents anexcellent opportunity to develop contacts with expertsand industry people from all over the world.

Comments from past participants: “Every aspect was informative and some sections gavein-depth knowledge on application/processing... I haveseveral suggestions/recommendations to take back to mycompany.” “This short course was really wonderful. Please tell meevery time whenever these type of courses (are) held. I’llbe grateful to join them.” “Awesome! Real world case studies (in the businessplanning session) are great. This separates this extrusioncourse from any other I have attended. Perfect!”

“I had fun and learned a lot (at the hands-on sessions). I was able to adjust fat, BPV (back pressure valve), andRPM (screw speed).”

“Good hands-on experience with the extruders.” “ An excellent short course. I would love torecommend (this to) anyone ... for an enrichment offundamentals (of extrusion).” “Very good high level overview (of ingredientfunctionality).” “Good examples and practical problems (coveredunder troubleshooting).”

Special 10-Year Edition!!

August 5-8, 2014 IGP Conference Center

Dept. of Grain Science & Industry Kansas State University

Manhattan, Kansas USA

Optional Supplement:Pet Food Workshop: August 4, 2014

An International Grains Program Short Course

Short Course DescriptionThis course covers the underlying principles of extrusionprocessing from raw material selection and equipment topost-processing operations and control systems. Lectureswill address a diverse range of extruded productsincluding breakfast cereals, snacks, textured soy protein,pet food, and feed for poultry, animal and aquatic species. A substantial portion of the course will be devoted tobusiness planning and the commercialization aspects ofsetting up an extrusion plant. Lab sessions and hands-onexperience with pilot-scale extrusion equipment will bean important part of this short course. The course is jointly organized by the Dept. of GrainScience & Industry and Dept. of Agricultural Economicsat Kansas State, with active participation by regionalindustry partners. The Kansas State extrusion lab has astrong emphasis on service, research and teaching and isprimarily housed in the new Bioprocessing and IndustrialValue-Added Program building. It has a variety offacilities including lab and pilot-scale twin and singlescrew extruders and a pilot-scale gas-fired dryer.

Learn Basics of Extrusion Technology and BusinessAspects Extrusion processing of food and feed products is a multi-billion dollar industry in the US and Europe and isemerging in the rest of the world. This short course willcover the state-of-the-art technology including differenttypes of extruders, dryers and control systems. Processing of various food, pet food and feed productswill be described. Participants will be exposed to sensoryevaluation of foods, a critical step in the productdevelopment process, through a special hands-on labsession. The intricacies of setting up an extrusion-basedbusiness will be addressed including capital decision-making and strategic planning. Case studies will beconducted with emphasis on both US and developingworld markets.

SpeakersKoushik Adhikari, Associate Professor

Human Nutrition, KSU

Sajid Alavi, ProfessorGrain Science and Industry, KSU

Vincent Amanor-Boadu, Associate ProfessorAgricultural Economics, KSU

Fadi Aramouni, ProfessorAnimal Sciences and Industry, KSU

Michael Bachelor, EngineerBachelor Controls, Inc., Sabetha, KS

Topher Dohl, Research Coordinator Wenger Manufacturing, Inc., Sabetha, KS

Keith Erdley, Drying Technical Service Wenger Manufacturing, Inc., Sabetha, KS

Douglas Hanify, Director of TechnologySpray Dynamics, Ltd., St. Clair, MO

Eric Maichel, Extrusion Lab Operations Manager Grain Science and Industry, KSU

Brian Plattner, Process Engineering Manager Wenger Manufacturing, Inc., Sabetha, KS

Brad Strahm, PrincipalThe XIM Group, LLC, Sabetha, KS

Bhadriraju Subramanyam, ProfessorGrain Science and Industry, KSU

NOTE: A significant feature of the KSU ExtrusionShort Course is a hands-on session on the science and

practice of sensory evaluation and consumer acceptancestudies for new products.

Course Outline

Day 1 – August 5 (Tuesday) 7:30 am: Registration 8:00 am • Ingredient Functionality • Extrusion Hardware and Design • Extrusion Operation and Process Variables • Extrusion Applications - Feed & Petfood 12 Noon: Group Luncheon 1:00 pm • Drying and Toasting • Hands-on Session on Pilot-Scale Extruders 6:00 pm: Banquet

Day 2 – August 6 (Wednesday) 8:00 am • Extrusion Applications - Food • Coating of Snacks and Cereals • Extrusion Control Systems • Extrusion Troubleshooting12 Noon: Group Luncheon 1:00 pm • Principles of Die Design • Hands-on Session on Pilot-Scale Extruders

Day 3 – August 7 (Thursday) 8:00 am Textured Soy Protein 10:00 am Instrumental/Analytical Techniques 11:00 am Field trip to Wenger Manufacturing

Day 4 - August 8 (Friday) 8:00 am • Sensory Aspects of Extrusion Products • Overview of the Product Development Process • Plant Sanitation and Pest Management 12 Noon: Group Luncheon 1:00 pm • Business Plan: Capital Decision Making • Business Plan: Strategic Planning • Case Study and Active Interaction

Special 10-year Edition!!Optional Supplement:Pet Food Workshop

August 4, 2014

This is the 10 anniversary edition of the KSU Extrusionth

Short Course. Register for an optional supplemental 1-dayPet Food Workshop on August 4, 2014. This workshopcan be attended as a stand-alone participation or togetherwith the Extrusion Processing: Technology and Commercialization Short Course. Additional registrationfees apply as mentioned below. Participation in thisworkshop is not mandatory.

The Pet Food Workshop will consist of industry expertsand academic speakers from the area of pet nutrition andprocessing, and will provide latest information on petfood ingredient trends, nutritional requirements for dogsand cats, specialty treats, sensory evaluation/palatabilitytests and safety/HACCP issues. It will also include a“capstone lab session” involving formulation exercises forpet food recipes.

Registration Information (Only for OptionalSupplement: Pet Food Workshop) * $200 Early-bird Registration Fee (US) if payment andregistration are completed before June 6, 2014 * $250 Regular Registration Fee (US)No registration discounts other than the “Early-bird”discount applicable for the Optional Supplement.

To register for the Optional Supplement: Pet FoodWorkshop on August 4, please go to the IGP website(www.grains.ksu.edu/igp) and under “UpcomingCourses” click on the “IGP-KSU Extrusion Processing”link.

For more details on this Supplemental Pet FoodWorkshop, please contact course instructor ProfessorSajid Alavi (salavi@ksu.edu).