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Lecture 1 - Optimizing Protein and Starch in Extrusion
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Lecture 2 - Fat Optimization in Extrusion
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Lecture 1 - Introduction
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Lecture 2 - Product Quality and Palatability
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Lecture 3 - Ingredient Functionality (Part 1)
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Lecture 4 - Ingredient Functionality (Part 2)
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Lecture 1 - Optimizing Extrusion Coating with a Focus on Palatability
Module 1 - Optimizing Extrusion for Each Formula Type
Module 2 - Ingredient Functionality in Extrusion: Impact on Extrudate Quality and Diet Palatability
Module 3 - Optimizing Drying for Each Formula Type
Module 4 - Optimizing Extrusion Coating with a Focus on Palatability
Descrição do curso
The Processing Section of the Pet Food Processing and Quality Control course covers in detail the main steps in the production of extruded pet foods and the impact of each process on the final product. You will learn how to optimize the extrusion of different dog and cat formulas, the importance and role of different ingredients in the quality and palatability of the processed food, and how to optimize the drying and coating processes of the diets with oils and palatability enhancers.
Categoria: Pets
Informações gerais
Metodologia
Audiovisual lectures - 30 to 50 min,
accompanied by multiple choice tests.
IMPORTANT: All doubts, questions and
messages addressed to the lecturers must be made in the lecturer's native
language.
Professores
Dr. Mian Riaz - Texas A&M University
Dr. Sajid Alavi - Kansas State University
Dr. Thiago Melchiors - Bühler
Dr. Juliane Werneck - Symrise
Comece agora
