Twin Screw Extrusion Workshop for Plant-Based Proteins

burger flyer2
NEW DATE!  October 7 & 8, 2020 | 8:30 am to 5:00 pm
Workshop Location:  Agri-Food Innovation Centre, 2335 Schuyler Street, Saskatoon, SK CANADA

The evolution of plant-based protein foods available in the market has occurred in part due to consumer expectations and awareness and advancements in food processing technologies. As consumers balance environmentally sustainable food choices with nutrition and health outcomes, innovations in plant-based food manufacturing is becoming increasingly important. This workshop will focus on diversity of plant-based protein applications produced using twin-screw extrusion.

AGENDA (subject to change)

INDUSTRY TOURS (TBD but OPTIONAL for attendees) - October 6th 

Touring various  local companies engaged in the food industry
Agenda for this day is being developed.

WORKSHOP DAY 1 - October 7thTOPIC / ACTIVITY
8:30 AM Welcome
8:40 Clextral 
9:00 Food Centre 
9:20  Nutrition and Digestibility of Plant-Based Foods SPEAKER:  Matthew Nosworthy, Ph.D., Associate Research Fellow - College of Pharmacy and Nutrition, University of Saskatchewan 
9:50 Milling
SPEAKER: Ricky Lam, Ph.D., Manager & Scientist, Ingredient Innovation – Food Centre
10:20 BREAK
10:50 Dry Fractionation and Wet Isolation
SPEAKER: TBD
11:20 Protein Functionality
SPEAKER:  Michael Nickerson, Ph.D, Professor and Ministry of Agriculture Strategic Research Program Chair in Protein Quality and Utilization, College of Agriculture and Bioresources, University of Saskatchewan
11:50 Theory: Twin Screw Extrusion Technolgy
SPEAKER:  Sylvie Brunel, Extrusion R&D Manager - Clextral France
12:20 PM LUNCH AND NETWORKING
1:20 - 3:30 Mini Group Workshops - Texturized Vegetable Protein (TVP)
Workshop 1: Demo Texturized Vegetable Protein (TVP) with Pulses
Workshop 2: Functionality of Raw Materials and Impact in Extrusion
Workshop 3: Post Extrusion Handling (TBD)
3:30 BREAK
4:00 Evaluation and Discussion on Extrudates and Market Samples
4:45 Wrap up of Day 1 Workshop
5:30 Networking and Dinner  Reception at Willows
WORKSHOP DAY 2 - October 8thTOPIC / ACTIVITY
8:30 AM Ingredients Consideration
SPEAKER:  Ricky Lam, Ph.D., Manager & Scientist, Ingredient Innovation – Food Centre
9:20 High Moisture Extrusion (HMEC) Process
SPEAKER:  Julie Prost, Process Engineer - Clextral USA
10:00 Texturized Vegetable Protein (TVP) Process
SPEAKER: Sylvie Brunel, Extrusion R&D Manager - Clextral France
10:40 BREAK
11:10 Plant-based Protein Food Product Development Opportunities
SPEAKER:  Sara Lui, M.Sc., Product Development Manager – Food Centre
12:00 LUNCH AND NETWORKING
1:00 - 3:45 Mini Group Workshops
Workshop 1: Demo High Moisture Extrusion Cooking (HMEC)
Workshop 2: Product Development Test Kitchen – HME food applications sampling and opportunity discussion
Workshop 3: Wear monitoring and extrusion screws functionalities
3:45 BREAK
4:15 Clextral Customer Experience
SPEAKER:  TBD
4:45 Trends in Food and Protein
SPEAKER:  Zak Eston, Foodservice & Supply Chain Manager - The Good Food Institute 
5:15 Wrap up of Extrusion Workshop
Last year's event sold out!  Register early!

Early bird discount - register before August 15, 2020: $800 USD
After August 15, 2020: $1,000 USD
Registration deadline is September 15 or earlier if quota maximum of participants is reached.

Please submit your expression of interest to attend the workshop.   

Ext Workshop logos2

Hotel Info

We have saved you the hassle of choosing a hotel during your stay in beautiful Saskatoon while you attend our workshop.

Rooms have been blocked at "home away from home" Hampton Inn by Hilton located at 105 Stonebridge Blvd, close to many ammenities.

  • Free hot breakfast
  • Free high-speed and wireless internet acces in the lobby and all guestrooms
  • Salt water pool kept at 85 degrees fahrenheit (29.5 C) to enjoy a nice warm swim

Booking information will be supplied to confirmed registrants.

Hampton Inn