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Texturization of vegetable Protein

Food Extrusion: Cereals, Pulses, Proteins, and Other Ingredients, started in 1998

The Texas A&M Engineering Extrusion Program offers its annual short course, Food Extrusion: Cereals, Pulses, Proteins, & Other Ingredients. In this course, industry and academic experts deliver extrusion best practices, characteristics of extruders, support systems for effective selection and attendees are immersed in the best practices of extrusion technology. Dr. Riaz and his team delve into the characteristics of extruders, support systems, and other essential elements that drive optimal extrusion outcomes.

Key Topics Covered:

  • Extrusion of Breakfast Cereals and Ready-to-Eat Products
  • Texturization of Pulses and Vegetable Proteins
  • Formulation of Functional Foods
  • Quality Control and Safety Considerations
  • Novel Ingredients and Emerging Technologies
Course Background

Objectives

  • Review current practices for processing of texturized vegetable protein.
  • Review of full fat soy production.
  • Application of texturized vegetable protein in different food systems and its benefits.
  • Review and understand soy protein ingredients processing for making texturized vegetable protein.
  • Demonstrate equipment in operation, and familiarize attendees with different aspects of texturization of vegetable protein.

Short Course Conduct

All the short courses are conducted at the esteemed Texas A&M Hotel and Conference Center. Dr. Mian N. Riaz’s commitment to excellence is further exemplified by the versatility of course delivery, with both in-person and live, online sessions available via Zoom.

Registration Overview

The program will cover information on material handling, preconditioning, extrusion of pet foods, extruded and non-extruded treats, raw material, extrusion hardware, automation, product analysis, meat handling in pet food, drying, cooling, and enrobing, food safety, pet food and treat shelf life, and trouble shooting. Participants completing the course will be awarded a Certificate and are eligible for 30 Professional Development Hours (PDHs). For questions related to the registration process and course, please contact Dr. Mian Riaz.

Join Us

Join us for any of these exceptional short courses, and unlock the potential to elevate your career and contributions in the ever-evolving world of extrusion technology. For more information, registration details, and upcoming course schedules, please visit TEES EDGE or contact our Professional & Continuing Education program directly. We look forward to welcoming you to our esteemed courses at Texas A&M University.

Custom Company Course

The Texas A&M Engineering Experiment Station’s (TEES) Extrusion Program, under the direction of Dr. Mian Riaz, offers custom Extrusion Programs for companies. Please contact us to discuss a custom program and how to align it with your budget and goals.

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MIAN NADEEM RIAZ

mnriaz@tamu.edu

979-845-2774

B130 Centeq, College Station, TX, USA

Through the Professional & Continuing Education program offered by the Texas A&M Engineering Experiment Station, Extrusion Technology Program, Dr. Riaz organizes five specialized courses annually, providing participants with invaluable knowledge and practical skills in the realm of extrusion.
Short Courses
Short CoursesExtrusion Technology
The Texas A&M Engineering Experiment Station’s (TEES) Extrusion Program, under the direction of Dr. Mian Riaz, offers custom Extrusion Programs for companies. Please contact us to discuss a custom program and how to align it with your budget and goals.
Custom Course
Custom CourseExtrusion Technology
Need extrusion expertise? Dr. Mian N. Riaz is your solution. From troubleshooting to project collaborations and new extruder installations, Dr. Riaz offers comprehensive training. Whether you have questions or challenges in the extrusion field, his guidance ensures solutions that drive success.
Training
TrainingMian Nadeem Riaz

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