Food Extrusion Technologies

Course Coordinator

ECTS points:
3

Program:
preddiplomski

Course number:
39800

Course Description

COURSE CONTENT

  1. Raw materials for extrusion cooking
  2. Selecting the right extruder
  3. Optimisation and operations in the extrusion process
  4. Nutritional changes during extrusion cooking
  5. Breakfast cereals production (the range of products; key process issues of the product range; main unit operations and technologies).
  6. Snack foods (half-product or pellet snacks)
  7. Directly expanded snack products
  8. Co-extruded snack products
  9. Extrusion system for baby food production
  10. Processing benefits of twin-screw extrusion
  11. Industry visit (factory Naše Klasje)
  12. Seminars
  13. Seminars
  14. 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