Live-Streamed from Australia

High Moisture Extrusion Cooking (HMEC) is used to process functional protein ingredients into meat-like textures - that is, used to make “Plant-Based Meats”. It is a specialised application of extrusion technology. While not, in itself, a “new” process, it is only recently that it has started to become more widely used commercially, at a time when the vegetarian and vegan markets are expanding rapidly, and there is increasing concern over the environmental sustainability of continued widespread consumption of animal products.

The program starts by introducing extrusion technology in general, but moves quickly to consideration of the ingredients used for HMEC. Explanation of the protein reactions required to cause texturisation alternates with presentation of the conditions required in the extruder and how to achieve those conditions.

In HMEC, the design of the die is critical in firstly achieving texturisation, and secondly in controlling the type of texture produced. What is happening in the die, and the design of long cooled texturisation dies, is discussed.

To demonstrate the theory, two practical demonstrations are planned from the CFAM pilot plant in South Africa - on Day 1 a pre-recorded demonstration of basic HMEC technology, and on Day 2 a live-streamed demonstration showing how variations in the ingredients and processing can be used to modify and control the texture.

  • Registration from $1150

Event date: 14Oct 2020

Wednesday 14 - Thursday 15 Oct 2020

Online event, participate via live-streaming.

  • 8:30 AM Wed 14 October to 4:30 PM Thu 15 October 2020

Login details will be proivided to registrants

More information

PRESENTED ONLINE BY LIVE STREAMING - Depending on when COVID-19 restrictions are relaxed, there may be an option to attend in person in Melbourne, but that will be assessed closer to the course.

We welcome participation from anywhere, but this program will be streamed during Australian business hours. We are open to presenting the program in another time zone (eg suitable for Europe or Americas) - please use this form to advise interest.

We also currently have plans to run the program in Switzerland on 5 & 6 July (details coming soon), and in Thailand on 15 & 16 July, subject to coronavirus restrictions at that time.

Live-Streaming

  • All presentations will be live-streamed using Zoom between 8:30am & 4:30 pm eastern Australian time (AEST).
  • The practical session on Day 2 will also be live-streamed
  • Participants are encouraged to interact in real time - ask questions, comment, discuss.
  • Participants must have access to reliable internet & suitable computer to download zoom (free version) to link to the course.

Day Sponsors

Clextral - Extrusion Expertise Excellence

Day 1 of this Course is Sponsored by Clextral.

CFAM

Day 2 of this Course is Sponsored by CFAM.

We appreciate support/sponsorship from companies involved in providing equipment and services relevant to HMEC.

Program Partners:

Australian Institute of Food Science & Technology | New Zealand Food Innovation Network | Monash Food Innovation | CSIRO | Food Stream - Driving Food Innovation

Registration Fees:

Registrations received by 4 Oct: $1150 (AUD - or equivalent in other currency). Plus 10% GST if registering in Australia.

Registrations received after 4 Oct: $1350 (AUD - or equivalent in other currency). Plus 10% GST if registering in Australia.

10% discount for members of AIFST (Australian Institute of Food Science & Technology)

PDF’s of handout notes directly related to the presentations will be emailed prior to the course.

REGISTRATIONS CLOSE 12 October 2020 (or when course is full).

Cancellation policy:

Fees, less a 10% 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.

Food Industry Engineering reserves 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. Food Industry Engineering’s liability is limited to the registration fee only, and Food Industry Engineering cannot be held liable for air fares, accommodation, or other related expenses.

Science areas: Farming and food production

Event type: Online