Texas A&M University is bringing together industry professionals and academics for the 27th Annual Food Extrusion Short-Term Training Program – Proteins, Legumes, Grains, and Other Ingredients, which will be held in a hybrid format from September 29 to October 3, 2025.
This comprehensive five-day training program combines theoretical knowledge and practical applications for processing protein, legume, and grain-based products using extrusion technologies. The program will be led by university faculty, industry representatives, and consultants.
In-Depth Training for Industry Experts
During the training program, participants will focus on food ingredients on Monday, textured protein applications on Tuesday, extrusion processes on Wednesday, grain and legume applications on Thursday, and problem-solving, frying, and legume and legume processing on Friday.
The program will cover the following topics:
- Fundamentals of single- and twin-screw extruder systems
- Raw material selection, preprocessing, and characterization
- Extrusion equipment, dies, and the effects of preconditioning
- Textured vegetable protein (TVP) production and its use in meat products
- Coating and finishing techniques for grain and snack products
- Production and quality control processes for high-moisture meat-like products
This program is open to professionals working in the food and feed industry, product development and R&D teams, quality and technical managers, and academic researchers at the master’s and doctoral levels.
For detailed information about participation and the registration process, you can apply through the official website of Texas A&M University.
You can visit this page for registration.
