Food Extrusion Workshop - May 2025

Contact Heather Bell to be added to the waitlist at

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, 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 TVP and HME
  • Reactive Extrusion
  • Equipment Innovations
  • Extrusion Quality Control
  • Post Extrusion Process of Protein

Live demonstrations will feature:

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


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

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 $1,100 per person by the registration deadline. This fee covers instruction, hands-on pilot plant demos, manual, lunch and certificate. After the deadline, the registration cost is $1,200.