Food Extrusion Workshop

The Food Extrusion Workshop offers a comprehensive and diverse curriculum designed to provide participants with a thorough understanding of food extrusion technology, its applications, and the latest innovations shaping the industry. Over the course of three and a half days, participants will embark on a journey from the fundamentals of food extrusion to the advancements that are revolutionizing the field. The course delves into the latest innovations in raw materials, processes, and equipment that have the potential to revolutionize the food extrusion industry. Participants explore the extrusion process as it relates to the production of direct expanded (DX) food products and extruded ingredients such as high protein and fiber snacks, precooked flours, Texturized Vegetable Protein (TVP) products, and High Moisture Extrusion (HME). By the end of this workshop, you will be equipped with the knowledge and skills necessary to stay at the forefront of the ever-evolving field of food extrusion.

Attendees will gain a better understanding of:

• Basics of Food Extrusion
• Raw Materials for Food Extrusion
• Novel Ingredients
• Equipment Design Principles and Operation
• Food Safety in Extrusion
• Extrusion of Snacks and Breakfast Cereals
• Extrusion of Ingredients: TVP, HME, High Protein & Precooked Flours
• Reactive Extrusion
• Equipment Innovations
• Extrusion Quality Control
• Post Extrusion Process

Live demonstrations will feature:

• Clextral's EV32 Twin-Screw Extruder
• Equipment Troubleshooting
• Quality Control Parameters and Analytical Methods
• Consumer Sensory Testing

Location
Class sessions will be held on The Ohio State University Campus in Columbus, OH.

Schedule
The class will be held from 8 AM - 5 PM on Tuesday - Thursday and from 8 AM - 12:30 PM on Friday.

Course Fee
The cost to attend is $1,000 per person by the early bird registration deadline of March 27, 2026. This fee covers instruction, hands-on pilot plant demos, manual, lunch and certificate. After the early bird date, the registration fee is $1,100 per person until the registration deadline of June 1, 2026. All registrations after this deadline will have a $100 late fee, based on availability. 

Please do not make travel arrangements until you receive a confirmation email from osufic@osu.edu.

Registration: https://go.osu.edu/extrusionreg

Cancellation Policy
Cancellations must be received before June 1, 2026 to receive a partial refund. There is a $50 cancellation fee. No refunds will be given for cancellations after June 1, 2026 or for no-shows.

In the event of a low attendee registration or weather emergency, the Food Industries Center will reschedule or cancel the course. If a course cancellation occurs, a refund will be given in the amount of the registration fee.

Substitution Policy 
Substitutions are permitted, but please notify us as soon as possible so that materials can be properly identified.