Course Content

Day 1: Principles of Extrusion Technology

• Extrusion fundamentals
• Function of screw elements
• Effects of mechanical and thermal energy input
• Screw configurations for direct and indirect expanded food products

Day 1: Extrusion Process and Equipment

• Ingredient functionality and processing techniques
• Drying as a post-extrusion process
• Process scale-up and troubleshooting

Day 2: Hands-on Extrusion and Product Development

• Practical sessions in the MSU Food Product Development Lab
• Operating and configuring a twin-screw extruder
• Developing extruded food products using Montana-grown ingredients
• Kitchen demo on preparing extruded products

Target Audience

This workshop is designed for startups, small-scale producers, and Montana industry professionals looking to expand their knowledge of extrusion processing and value-added food production.