SNAC International, in partnership with the Texas A&M Engineering Experiment Station (TEES), is bringing you the 28th Annual Snack Foods Processing Course held In-Person and Live-Online via Zoom.
This hybrid 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.
During this 4.5-day course, attendees will learn about:
- Train production personnel in principles and characteristics of extruders and support systems (drying, coating, packaging) for effective selection and operation.
- Review current practices for preparation of fried corn chips, corn tortilla chips, half products, high protein snacks and other extruded snacks.
- Familiarize attendees with practical aspects of snack foods processing technology.
Participants completing the course will be awarded a Certificate and are eligible for 30 Continuing Education Units (CEUs).
SNAC MEMBERS are eligible for an additional 25% discount. Contact David Walsh for the discount code.