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Food Extrusion Workshop: From Fundamentals to Application

This focused workshop examines the science and processing of ingredients using food extrusion with an emphasis on direct-expanded snacks, breakfast cereals, low-moisture meat analogs, and high-moisture meat analogs. Participants gain a detailed understanding of food ingredient functionality, developing formula, designing extrusion processing experiments, and optimizing quality control of extruded products through lectures and hands-on lab sessions. In addition, product specialists will discuss the use of Anton Paar instruments in food processing—including rheometers, particle size analyzers, tribometers, and density meters.

Key takeaways:

  • Learn fundamental principles and practical applications of extrusion processing
  • Gain insights into current trends in ingredient innovation and health-conscious formulations
  • Demonstrations on extrusion processing
  • Research insights from guest speakers from industry and academia
  • Connect with industry leaders, researchers, and fellow professionals

Who should attend:

Food scientists, university students and industry professionals in quality control or product development, and anyone interested in learning more about food extrusion.  

Workshop format: 

This workshop will be delivered live by our application specialist. Lunches and coffee breaks will be provided by Anton Paar USA.

Helga Gschwind, Dr. Debomitra Dey, Dr. Juzhong Tan (English)

Lieu: Ashland, United States, Anton Paar USA Inc. Ashland
Nombre de participants: 16
Coûts: Free of charge
Fin de l'inscription: 7 oct. 2025

Personne à contacter et inscription:
Mary Franck
Tél.: 8045501051302
mary.franck[at]anton-paar.com

Helga Gschwind

Helga Gschwind is a Market Development Manager with Anton Paar USA focused on developing new markets for analytical, process and quality control instrumentation within the food industry. She received her engineering degree in food science from the National University of Lujan, Argentina and has worked for over 20 years in the food and beverage industry in quality, production, and engineering areas.

Debomitra Dey

Debomitra Dey is an Advanced Application Scientist with Anton Paar USA. Specializing in extrusion processing applications for snacks, meat analogs, and pet food, she loves diving into the creative challenges of her work. With a background spanning industry and academia, Debomitra thrives on collaboration, working closely with partners to innovate and excel. Before joining Anton Paar, she worked as a Food Extrusion Specialist with CW Brabender Instruments, Inc. NJ. She earned her Ph.D. in Food Science from Washington State University.

Juzhong Tan

Dr. Juzhong Tan is an Assistant Professor of Food Engineering and Product Development in the Department of Animal and Food Sciences at the University of Delaware. He also serves as the Director of the Food Sensory, Characterization, and Novel Processing Service Center at UD. The center supports a wide range of industry and academic needs, offering services in product development, manufacturing, quality and safety control, and the advancement of innovative food processing technologies. To date, it has collaborated with 17 partners from the food industry.

Dr. Tan brings extensive experience in extrusion processing. His research in this area centers on structuring food matrices to promote gut health in both humans and animals, developing rapid and in-line detection systems to monitor extrudate quality, and investigating novel food ingredients that contribute to sustainable food production. His work has been supported by funding from the U.S. Department of Agriculture and various industry partners.