.jpg)
Markgröninger Str. 47/1
71701 Schwieberdingen
Deutschland
The event
The session provides the latest information on technical developments and trends in the field of food extrusion. The focus is on aspects of the texturing of vegetable proteins, a topic that is currently the trend worldwide in view of the increasing demand for vegetarian foods.
10:00-10:10 Opening and Chair
Dr. Jochen Hamatschek, GDL e.V., Schwieberdingen, Germany
10:10-10:35 Biothermofluiddynamical aspects of high moisture extrusion
Prof. Dr.-Ing. habil. Cornelia Rauh, Technische Universität Berlin, Germany
10:35-11:00 High moisture extrusion for texturing vegetable proteins
Dr. Volker Lammers, DIL Deutsches Institut für Lebensmitteltechnik e. V. Quakenbrück, Germany
11:00-11:25 ZSK food extruder in hybrid design
Fabian Specht, Coperion GmbH , Stuttgart, Germany
11:25-11:30 Summary and closing
Dr. Jochen Hamatschek, GDL e.V., Schwieberdingen, Germany