A one-week Practical Short Course on “Food Extrusion: Cereals, Protein & Other Ingredients” (Formally Texturized Vegetable Protein and Other Soy Products) will be presented on August 17 - 22, 2014 at Texas A&M University by staff, industry representative and consultants. The schedule of the course is Food Ingredients (Monday), Textured Protein Applications (Tuesday), Extrusion Processing (Wednesday), Cereal-Grain Applications & Downstream Handling (Thursday), and Flavoring and Product Development (Friday).
OBJECTIVES OF SHORT COURSE
• Examine the processing of different food ingredients.
• Study the applications and bene? ts of texturized vegetable protein (TVP) in different food systems.
• Identify current practices for processing TVP.
• Explore extrusion processing and its hardware.
• Learn and understand whole grain cereals and legumes processing.
• Demonstrate different food related equipment in operation
LOCATION AND FACILITIES
All lectures will be held at Rudder Tower on the Texas A&M University
Campus. College Station temperature in mid August is in the 73-96oF (23-36oC) range. Participants will be taken by bus to the Food Protein R&D Center (TAMU Riverside Campus) for afternoon demonstrations. Translation equipment is available by prior arrangements for organized groups willing to provide their own translator.
SHORT COURSE CONDUCT
All Short Course sessions will be informal. 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 to cancel this course with refund or to substitute speakers and change schedules as necessary to expedite the course are reserved.
Texas A&M University System policy does not allow inclusion of alcoholic beverages in registration fees. Cash bars will be available.
TRANSPORTATION
Easterwood Airport at College Station is easily reached by about 8 ? ights 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.
ACCOMMODATIONS
Reservations for lodging should be made directly by attendee. A block of rooms has been reserved at the College Station Hilton and Conference Center for short course participants at the special rate of $109/night plus tax for single or double occupancy. Ask for the rate speci? cally and mention Group Code FOOD14. Hotel reservations must be received before July 26, 2014 in order to get the special rate; the special rate DOES NOT APPLY before August 16 or after August 23. You can make your reservation by telephone, fax, or on the internet.
College Station Hilton & Conference Center
801 University Drive East
College Station, Texas 77840 USA
Tel: 979/693-7500; Fax: 979/260-1931
www.hiltoncs.com
When faxing or emailing hotel reservations, please include a credit card number to con? rm you reservation, and also include your departure and arrival dates.
REGISTRATION
The registration fee for the short course and pilot plant demonstrations include Sunday evening mixer, daily lunch, refreshments at breaks, local transportation, a short course eBook manual, and certi? cates of completion. Registration fee is $1,650 if paid in full by July 26, 2014. 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 available for an additional $200 fee.
There is a 10% registration discount if three or more individuals from the same organization register for the short course. Academic discounts may be applicable if space is available.
Make checks payable to TEES (Texas A&M Engineering Experiment Station) and mail to TEES Fiscal Of? ce , 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 ? rm. Mail the registration form and a photocopy of your check to Marcy Bundick, Short Course Coordinator (See address on registration application form). Space is limited; therefore, applications will be accepted on a ? rst-come, ?rst-serve basis.
This course will cover new and developing technology in high moisture meat analogs.
INSTRUCTORS
Mr. Brian Anderson, Director, Innovation & Technical Services, Bunge North America
Dr. Joseph Awika, Associate Professor, Cereal Quality Laboratory, Soil & Crop Sciences Dept., Texas A&M University
Dr. Rick Bucker, Executive VP, General Manager, Clarkson Grain Company, Inc.
Mr. Christopher (Topher) Dohl, Research Coordinator, Wenger Manufacturing
Mr. Keith Erdley, Technical Service, Dryer Technologies, Wenger Manufacturing
Mr. Mike Fleckenstein, Technical Manager, Textured Protein, ADM Company
Mr. Douglas E. Hanify, PE, Technology Manager, Spray Dynamics Ltd.
Mr. Gerry Hertzel, Research Coordinator & Technical Service, Wenger Manufacturing
Mr. Chris Mack, Senior Research Associate, Extrusion Technology Program, Food Protein R&D Center, Texas A&M University
Mr. Mac Orcutt, Associate Research Fellow, DuPont Nutrition and Health
Mr. Brian Plattner, Process Engineering Manager, Wenger Manufacturing
Dr. Mian N. Riaz, Head, Extrusion Technology Program, Food Protein R&D Center, Texas A&M University
Dr. Nabil Said, Vice President, Nutrition & Extrusion Technologies, Insta-Pro International
Dr. Bradley S. Strahm, Consultant, The XIM Group, LLC