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Food & Feed Extrusion Technology

  • CSIRO 671 Sneydes Rd Werribee, VIC, 3030 Australia (map)
FoodStream  presents this short course in conjunction with the  CSIRO Food Innovation Centre .

FoodStream presents this short course in conjunction with the CSIRO Food Innovation Centre.

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


Download pdf of course information.

This course covers the principles of extrusion, the design of extrusion processes, and the formulation of extruded products. Principles learned will be demonstrated using a pilot extruder in the CSIRO facility.

The program is relevant to the production of all types of extruded products - eg expanded snacks, breakfast cereals, pastas and third generation snack pellets, pet foods and aquafeeds. 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 science – Ingredients & Recipe design

  • Product expansion

  • 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 5 to 7 August 2019

Tea/coffee will be available from 8:00 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.


CSIRO Food Innovation Centre, 671 Sneydes Road, Werribee.  VIC3030


Registration Fee:

$1800 plus GST.  Includes handout notes directly related to the presentations, lunches, and morning and afternoon teas.

  • A 10% discount applies for registrations received and paid by 21 June 2019

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

Registrations close Wednesday 24 July 2019 or when course is full.

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)

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).

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

  • Printed $283 + GST (hardcover)

  • Combination - printed edition plus eBook $370 + GST

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

  • Printed $208 + GST (hardcover)

  • Combination - printed edition plus eBook $286 +GST

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)

SUBSCRIBE to receive a reminder closer to the course and information on courses in the future.

Course Presenters:

The main presenter is Mr Dennis Forte a chemical engineer with extensive experience in extrusion processing and die design, having worked with a variety of companies and extruded products, including breakfast cereals and snacks, pet foods and aqua-feeds, pasta, and confectionery.

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 anyone interested in the use of extrusion technology and extrusion systems.  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.

Accommodation and Transport:

Participants must organise their own accommodation and transport. A range of accommodation options exist in the Werribee area.  The Comfort Inn is the closest accommodation to the venue, with Quest Apartments only a little further away, but there are many other options also in the area..

What participants need to bring:

Visitors to CSIRO’s food innovation centre will be entering registered food processing modules. 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 provided with a visitor dust coat and hair net

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

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

Cancellation Policy:

Fees, less a 10% 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.

Food Industry Engineering 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.  Food Industry Engineering’s liability is limited to the registration fee only, and Food Industry Engineering cannot be held liable for air fares, accommodation, or other related expenses.

Further information & enquiries:

Use the contact form, or contact:

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

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