Food processors looking to jump into the fast-growing snack food market can hone their skills at a workshop at Texas A&M University. A one-week practical short course on snack food processing is being offered March 14-19, 2004, by staff, industry representatives and consultants, in cooperation with The Snack Food Association. Topics will include all elements of processing, from operating principles and demonstrations of extruders and support equipment to packaging and quality assurance. Reservations are first-come, first-serve. Food Protein R&D Center, Texas A&M University, Dr. Mian N. Riaz,,