This free online food extrusion course will begin with the basic engineering and technological principles of food extrusion processing, the different types of extruders and the effect of the extrusion process on food characteristics, food processing components, food microbiology, commonly used raw ingredients suitable for the extrusion process and food products characteristics. Next, we will discuss different methods for the manufacture of textured vegetable proteins as well as their applications and product quality characteristics.

Next, you will study aseptic extrusion processing and packaging, hurdle technology and its use in the stabilization of high moisture or intermediate moisture foods, food antimicrobials which are chemicals which, when added to or are present in food, retard microbial growth or kill microorganisms.

Finally, you will learn about food safety lipids, and the nature and occurrence of lipids in various biological materials. Food Lipids are heterogeneous groups of naturally occurring substances that are insoluble in water, but soluble in organic solvents such as chloroform, ether, benzene, hexane, etc.