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August 7-8: Short Course to share extruder knowledge for aspiring food developers

Posted by struscott | July 25, 2018
Ganjyal holds a puff made in the WSU extrusion lab.
Girish Ganjyal, WSU Extension Food Processing Specialist, leads an upcoming short course on extruded food products.

WSU Extension experts will help food professionals and budding snack entrepreneurs learn how to develop their own extruded food products at an Extrusion Processing Short Course, Aug. 7-8 in Pullman.

Extrusion is a very common processing technology used to make snack foods, cereals and pet foods, among many other products.

Extruded products are typically made by cooking raw materials, such as flours, at high temperatures in a high-shear, high-pressure environment using rotating screws, to create a crispy, puffed product. Researchers at Washington State University are leading research efforts to develop healthier, higher-fiber puffs.

Held at the School of Food Science’s Food Science and Human Nutrition Building, the introductory course shares information about extrusion processing systems; parts, screws and dies; food ingredient functionality; and food product development. The course will provide practical examples of products developed with extrusion using various ingredients.

Girish Ganjyal, WSU Extension Food Processing Specialist, leads the course. Class size is limited to 24 people. Admission is $375.

Learn more at

Or, contact Events Coordinator Cathy Blood at or by calling (509) 335-284.