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1 event,
Texas A&M's 30th Annual Snack Food Processing Workshop is in-person with a virtual option to attend. This short course will cover establishment of snack food facilities, operating principles of the three major types of extruders, and supporting equipment. Topics include fried corn chips, corn tortilla chips, friction extruder-puffed fried and baked snacks, single, twin-screw extruder snacks, high protein and whole grain snacks, cereal chips, fryers and ovens, packaging, and quality assurance. |
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The SNX Education and Collaboration Forum is a strategic complement to SNAXPO, designed to spark meaningful conversations and support informed decision-making across the snack industry. Unlike a traditional trade show, SNX emphasizes intentional networking and idea exchange. |
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