Food & Feed Drying Technology
Europe, Switzerland
30-31 January 2025
HES-SO Valais Wallis Institute of Life Technologies
EUR 920 per person.
Overview
Drying is one of the most common operations in food and feed production. It is used across virtually every sector/commodity. It is critical to the quality and/or functionality of many products, and it is one of our most energy-intensive process operations. Yet it is often poorly understood and inefficient.
This short course in Drying Technology combines the practical perspective of experienced industry professionals with the in-depth technical knowledge of drying processes.
The course will start 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. We will then go on to the basics of drying theory and how this theory relates to practical application.
Different types of drying systems will be explained. Principles of psychrometrics will be combined with heat & mass balance techniques to analyse and design drying processes, demonstrated using practical examples.
On Day 2, more advanced drying concepts will be explained, using practical examples to demonstrate how drying curves can be modeled and predicted based on real data. Quality issues in dried products will also be discussed in more detail, and a case study presented to show how existing drying processes can be improved. The program will finish with a series of case studies about different drying technologies.
This course is about understanding the drying technologies used commonly across the food and feed industries – and how we can use that understanding to improve current processes and products, or design/select new systems that are both effective and efficient.
Who should attend?
This program provides value to those planning or running extrusion operations – from engineers, managers and line supervisors, to extruder operators. Note that many topics are quite technical in nature, but we start from basics, assuming no prior knowledge, so that participants can take understanding at a level appropriate to their requirements.
Registration
The Registration Fee is set in Euro and will vary when converted to other currencies according to fluctuations in exchange rates. The registration fee includes presentation handouts directly related to the course as well as lunches and morning & afternoon refreshments.
REGISTRATIONS CLOSE 10 JANUARY 2025 (late registrations can be accepted, subject to being able to process them and receive payment in time)
A 10% discount is offered for registrations received and paid in full within 14 days.
**Should payment not be received by the due date a new invoice will be issued at the full rate (with the discount removed).
An additional 10% discount applies to all course fees for those attending consecutive courses.
An additional 5% discount applies for three or more course registrations received together from the same company.
Special fees for PhD students and non-profit research organisations (limited places available).
- Non-profit (including university staff) – 20% discount.
- PhD students – 35% discount. Please advise the university you are enrolled in at registration.
- Advise on registration form if claiming special fee.
- To book places at this course, click below to access the registration form.
- We will confirm your registration and send an invoice for your registration fees. Fees must be paid prior to the course.
OUR 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.
We reserve 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. Dennis Forte & Associates liability is limited to the registration fee only and Dennis Forte & Associates cannot be held liable for air fares, accommodation, or other related expenses.
Venue
HES-SO Valais Wallis
Institute of Life Technologies
Campus Energypolis
Rue de l’Industrie 19
CH-1950, Sion, Switzerland
Course presenters
Mr Dennis Forte
A chemical engineer with extensive experience in extrusion processing and die design, including breakfast cereals, extruded snacks, pasta, and confectionery. Dennis has worked with a wide variety of companies using extrusion technology.
Mr Keith Brewood
A Chartered Engineer and an experienced practitioner in the field of Extrusion Cooking, with many years’ service to industry in Food Engineering and Food Manufacturing. His product areas of experience include pet food, breakfast cereals, snack foods, modified starches, pulses and pea proteins, TVP, cereal processing and confectionery.
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