Food Extrusion Technologies
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Course Description
COURSE CONTENT
- Raw materials for extrusion cooking
- Selecting the right extruder
- Optimisation and operations in the extrusion process
- Nutritional changes during extrusion cooking
- Breakfast cereals production (the range of products; key process issues of the product range; main unit operations and technologies).
- Snack foods (half-product or pellet snacks)
- Directly expanded snack products
- Co-extruded snack products
- Extrusion system for baby food production
- Processing benefits of twin-screw extrusion
- Industry visit (factory Naše Klasje)
- Seminars
- Seminars
- Oral exam
LEARNING OUTCOMES
- define the raw materials needed for the production of specific type of extruded food product
- discuss nutritional value and quality of extruded food products
- explain chemical and physical changes which occur during the extrusion process
- analyse the quality of extruded food products
- propose the development process of a new extruded product