Public training courses are conducted in association with FoodStream ( )     

Public training courses are conducted in association with FoodStream (



For coming courses see the Events page.

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Public courses offered by Food Industry Engineering (FiE) are mostly conducted in association with FoodStream - see

See below for the range of short courses offered. Special short courses can  also be developed - contact us to discuss your requirements (or to express interest - that way we can advise you when relevant programs are planned, and some courses are only organised subject to sufficient interest).

Thermal Processing (Retort Supervisors) Course

Coming courses:

  • Next course - to be advised
  • Customised training in this area can also be offered to companies on-site

This course is designed to provide participants with the knowledge and skills to effectively supervise retort operations. Those completing the course will understand their responsibilities and how these relate to the safety and general quality of the products processed. This course was previously offered through The University of Queensland, and was approved by the Australian Quarantine & Inspection Service (now Dept of Agriculture).  The public course is sometimes offered through the GoTAFE Food Industry Centre in Shepparton, Victoria.

All aspects of the thermal processing of foods packed in cans, bottles, pouches, and similar containers are covered:

  • Introduction to canning
  • Retort systems and container handling
  • Packaging systems for thermally processed foods
  • Microbiology of canned foods
  • Principles of thermal processing
  • Retort operation and production records
  • Cooling water chlorination and canning sanitation
  • Regulations relevant to thermal processing

The course includes extensive practical training using the Pilot Plant Facilities at the Food Industry Centre.

A written exam covering the contents of the course and a practical examination of retort operations must be completed.

Click here for the typical course program.

This course is also available to companies to be conducted on-site and tailored to the specific requirements of the company.

Extrusion Technology

Coming courses:

Three forms of extrusion course are presented:

(i) Our “Food and Feed Extrusion Technology” course has been offered for many years, in Australia, Thailand, and New Zealand. This course covers the principles of extrusion, the design of extrusion processes, and the formulation of extruded products. While based on a “lecture format”, the course is very practically oriented, and includes a practical demonstration of the principles learned. Click here for typical course program.

(ii) Our “Applied Food & Feed Extrusion” program is very applied in nature, being based on introductory sessions to cover relevant extrusion theory, followed by a series of “workshop type” sessions, where a product/process is designed, then the product is made in the pilot plant. The planned program, over three days, includes the manufacture of five different products, on three types of extruder.  The products are selected to demonstrate the principles and issues involved across the range of types of extruded products.This program is held in Thailand at the Institute of Food Research & Product Development, Kasetsart University, where the required pilot plant facilities are available.  Click here for typical course program.

(iii) Course specifically directed at “Food Extrusion Technology”, "Aquafeed Extrusion Technology", or "Petfood Extrusion Technology". Similar content to the "Food & Feed Extrusion Technology" program, but focussing on the relevant sector.

All programs are relevant to the production of all types of extruded products – including expanded snacks and breakfast cereals, pastas and third generation snack pellets, pet foods and aquafeeds.

Food Water Activity and Drying Technology

Food Drying Technology, Australia - Last presented 17 & 18 November 2016 in Brisbane in conjunction with CSIRO.  Excellent feedback was received from participants.

Coming courses:

Two versions of the course are available:

  1. Two-day program concentrating on drying.  The course starts by explaining water activity in products, and how it relates to both the quality/preservation of the product and the efficiency of the drying process. It then covers the basics of drying theory and how this theory relates to practical application. Different types of drying systems are explained.  Principles of psychrometrics are combined with heat & mass balance techniques to analyse and design drying processes. On Day 2, more advanced drying concepts are explained. Quality issues in dried products are also discussed.  The program is supported throughout with case studies/practical examples.
  2. In this two-day program, the first day concentrates on water activity in foods – what it is, its prediction and measurement, and its relationship to food microbiological and chemical stability. Also the design of food formulations based on water activity. Day 2 focuses on general drying theory, and drying systems used in the food industry. Participants can attend either single day if their interests are specific to that days program. For typical program: Click here

Food Engineering: Principles & practical applications

Next course: To be advised (Customised training in this area can also be offered to companies on-site).

This course benefits food technologists, scientists, and engineers wishing to improve their skills in areas such as heat transfer, heat and mass balances, food rheology, utilization of steam, fluid transfer/pumping and psychrometrics.

The first two days cover basic engineering principles used in food processing. These principles are applied to common food processing operations (eg drying, freezing, heating and chilling, etc) on the optional third day.

Click here for typical course program

Breakfast Cereals Technology

Next course: To be advised (Customised training in this area can also be offered to companies on-site).

This program provides basic coverage of operations involved in the manufacture of breakfast cereals. Topics covered include:

  • Raw Materials Selection
  • Cooking and Preconditioning
  •  Food Rheology
  •  Extrusion Processing Technology
  • Product Tempering
  • Flaking and Shredding Technology
  • Drying and Toasting Technology
  • Product Coating Technology
  • Product Cooling Technology
  •  Whole Grain Puffing Technology

Link to course content.

Feed Manufacturing and Pellet Milling Technology

Next course:

  • To be advised (Customised training in this area can also be offered to companies on-site).

We offer either a "Pellet Milling" program or an expanded "Feed Manufacturing" program which covers pellet milling plus basic extrusion and other operations commonly used in the production of animal feeds.  The programs provide attendees with information on the range of processes used in feed manufacture and how they affect pellet quality attributes. They also cover ingredients used, and associated topics such as control of salmonella.

For typical programs: 

Course presenter is Dennis Forte of Dennis Forte and Associates.  Dennis is a chemical engineer, highly experienced  in extrusion and pellet milling technology, as well as in a wide range of associated processes.