On the Street: Practical Short Course on Snack Food Processing

A one-week Practical Short Course on Snack Food Processing in cooperation with The Snack Food Association will be presented March 7-12, 2010, at Texas A&M University by staff, industry representatives and consultants. The program will cover establishment of snack food facilities, operating principles and demonstrations of the three major types of extruders, supporting equipment, fried corn chips, corn tortilla chips, friction extruder-puffed fried and baked snacks, single, twin-screw extruder snacks, high-protein and whole-grain snacks, cereal chips, fryers and ovens, packaging, and quality assurance. Reservations are accepted on a first-come basis. For more information, programs and application forms, contact:

Dr. Mian N. Riaz
Food Protein R&D Center
2476 TAMU
Texas A&M University
College Station, TX 77843-2476
Phone: 979/ 845-2774; Fax: 979/845-2744
E-mail: mnriaz@tamu.edu
Internet: www.tamu.edu/extrusion

From the January 18, 2010, Prepared Foods E-dition