Advances in food extrusion

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