Texas A&M Snack Foods Processing Course: Extruded Snacks and Tortilla Chips
Texas A&M's 27th Annual Snack Food Processing Course is in-person with a virtual option to attend. The program will cover establishment of snack food facilities, operating principles of the three major types of extruders, supporting equipment, 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.
