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Aquafeed Extrusion Technology, South America (Chile)

  • Departamento de Ciencias Agropecuarias y Acuícolas Av. Rudecindo Ortega 02950, San Juan Pablo II Campus Temuco Chile (map)
This short course is presented by FiE in conjunction with  FoodStream  and the  Faculty of Natural Resourses , Catholic University of Temuco, Chile.

This short course is presented by FiE in conjunction with FoodStream and the Faculty of Natural Resourses, Catholic University of Temuco, Chile.

Limited late registrations may be accepted - but availability of full notes during the course cannot be guaranteed.


FoodStream is an Australian company which, working with Gordon Young of FiE and extrusion specialist Dennis Forte, has been presenting extrusion training in countries including Australia, Thailand, and New Zealand for 20 years. This course has been presented annually in Norway since 2015, with excellent feedback from participants.

We appreciate support/sponsorship from companies involved in providing equipment and services relevant to extrusion or aquafeed. Download information on sponsorship opportunities.



The course will be presented in English.

Download pdf information brochure here.

This 3-day course covers the principles of extrusion, the design of extrusion processes for aquatic feeds, as well as how the formulation interacts with the extrusion process.  Principles learned will be demonstrated using the extruder in at the Fish Nutrition and Physiology Laboratory (Unidad de Nutrición y Fisiología de Peces).

The program provides a good background in general extrusion technology, but is specifically directed at aquafeed extrusion. The course is relevant to both single and twin screw extrusion technology.

The course will cover topics from the basics of extruders and their configuration, through what is happening chemically and physically inside the extruder barrel, to an understanding of extruder dies and extruder instability.

Download planned course program

Topics covered include:

  • Principles of extruder configurations (single and twin screw)

  • Role of rheology in extrusion

  • Die types and effects, die design

  • Extrusion chemistry – Recipe design

  • Product density control

  • Preconditioning for Extrusion

  • Causes and effects of extruder instability

  • Screw, barrel, and die-plate wear

  • Extrusion troubleshooting

Examples in product formulation and the design of extrusion processes will be included to demonstrate application of the theory.  Principles learned will be applied during the practical demonstration on Day 2.  Important aspects of peripheral systems (eg raw materials pre-processing, preconditioning) are also covered.

Handout notes directly relevant to the presentations are included in the registration fee.  Participants can order a more detailed hardcover text book at additional cost.


Monday to Wednesday 22 to 24 October 2018

Tea/coffee will be available from 8:15 am on the first day, ready for the program to start at 8:30 am. Presentations will conclude by 4:30 pm on the final day.


Fish Nutrition and Physiology Laboratory, Department of Agricultural and Aquaculture Sciences, Rudecindo Ortega Avenue 02950, an Juan Pablo II Campus , Temuco , Chile


Registration Fee:

CLP 690,000 per person + VAT if applicable (or equivalent in other currency at time of invoicing - approx USD1170). Registration fee is set in Chilean Peso and will vary when converted to other currencies according to fluctuations in exchange rates.

  • A 5% discount applies for three or more course registrations received together from the same company.

The registration fee includes handout notes directly related to the presentations, as well as lunches, and morning and afternoon teas.

Special fees for PhD students and non-profit research organisations (limited places available). Advise on registration form if claiming special fee:

  • PhD students – CLP 400,000 (or equivalent in other currency). Advise which University you are enrolled in at registration.

  • Non-profit research organisation (including University staff) – CLP 550,000

Registrations close  10 October 2018.

To book places at the course, use the link to access the registration form . ( FiE Privacy Policy )

To book places at the course, use the link to access the registration form. (FiE Privacy Policy)

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Books Written by Course Presenters

Available to course participants at 20% discount to list price. If pre-ordered (see option on Registration Form), a copy will be provided at the course.  Limited spare copies will also be available for perusal/purchase at the course until sold out (orders at the same book cost, plus delivery, will be accepted for delivery after the course).

"Food & Feed Extrusion Technology: An Applied Approach to Extrusion Theory": This book contains material which supports the course:

  • Printed CLP90,300, or USD152 (hardcover)

  • Combination - printed edition plus eBook CLP124,800 or USD210

"The Design of Food extrusion Dies" is unique in providing specific guidance on die design, with worked examples and tutorials:

  • Printed CLP123,600 or USD208 (hardcover)

  • Combination - printed edition plus eBook CLP161,600 or USD272

An additional 20% discount applies if copies of both book are purchased.

Course Presenters

The main presenter is Mr Dennis Forte, a chemical engineer with extensive experience in extrusion processing and die design, including aquafeed production.  Dennis has worked with a wide variety of companies and extruded products.

Mr Gordon Young is a food process engineer who has worked in extrusion technology in both University research and with private companies.  He is also experienced in a wide range of other food processing technologies, including specific expertise in drying technology and thermal processing.

Who Should Attend?

This program is relevant to technical staff interested in the formulation of extruded aquafeeds and the use of extrusion technology for aquafeed production.  The program takes participants from the basics of what extrusion is and what it can do, through to a detailed understanding of the design of formulations and processes, and the operation and troubleshooting of extrusion systems.


Participants must organise their own accommodation. There are numerous options in Temuco. Following is a selection at a range of prices and locations.

Close to the University (10-15 minutes or less):

 Close to most restaurants and mall (30 minutes from University):

 What participants need to bring

For safety and hygiene reasons, all visitors are requested to comply with the following clothing protocols on the second day for the demonstration:

  • flat, fully enclosed footwear, or steel-toed industrial safety shoes, are to be worn

  • full leg coverage (ie trousers) is required. Skirts, short pants or 3/4 length trousers are not suitable

  • you will be asked to remove watches and all jewellery other than solid bands.

We also suggest usual items such as notepad, pen or pencil, and highlighter.

Cancellation Policy

Fees, less a 15% handling charge, will be refunded if participants cancel their registration prior to the closing date for registrations. Fees will not be refunded after that date, but a substitute participant will be accepted at any time.

FiE reserves the right to cancel or postpone the course if necessary (e.g. due to insufficient registrations). In this case a full refund of fees will be available.  FoodStream’s Liability is limited to the registration fee only, and FoodStream cannot be held liable for air fares, accommodation, or other related expenses.

To book places at the course, use the link to access the registration form . ( FiE Privacy Policy )

To book places at the course, use the link to access the registration form. (FiE Privacy Policy)

Further Information & Enquiries

Use the "Contact Us" page, or contact:

  • Gordon Young, Food Industry Engineering (Australia) Ph +61 414 681200

  • Adrian Hernandez, Catholic University of Temuco (Chile) Ph +56-45-2553905, 2205511

Extrusion training can also be offered to companies on-site at their facility, at a level suitable for operators, or for technical staff.