Build Extrusion and Drying Skills Through Hands-On Training

February 23 – 26, 2026
Uzwil, Switzerland

This workshop explores alternative protein sources, from crops to concentrates and isolates, and their transformation into consumer products such as plant-based meat, fish, and dairy.

April 21-23, 2026
Plymouth, MN, USA

A practical, hands-on workshop covering extrusion fundamentals, key process parameters, and food applications such as modified flours, breadcrumbs, starches, plant-based meat alternatives, and texturized vegetable proteins.

May 5–7, 2026
Raleigh, NC, USA

A 2.5-day seminar covering conveyor drying theory, equipment design, process control, and practical strategies to improve dryer efficiency and operation.

June 8–12, 2026
Uzwil, Switzerland

A technical extrusion course covering fundamentals, ingredient functionality, process configuration, puffed cereals and snacks, plant-based protein extrusion, and applications such as modified flours, reconstituted rice, and breadcrumbs.

August 4–6, 2026
Pullman, WA, USA

This three-day introductory short course provides a comprehensive overview of extrusion processing systems, covering food ingredient functionality, screw profiles, and hands-on lab sessions focused on direct expansion and plant-based protein texturization.

September 15–17, 2026
Uzwil, Switzerland

Three days on the technology behind protein bars: how ingredients behave, how the process shapes the bar, and how to develop a recipe you can take to production. Hands-on trials in Uzwil from raw material to finished bar. 

October 6–8, 2026
Raleigh, NC, USA

A three-day hands-on workshop covering dryer maintenance, preventive care, system components, troubleshooting, and practical drying theory to help reduce downtime and improve dryer performance.

October 2026
Plymouth, MN, USA

A hands-on extrusion workshop for food industry professionals covering extrusion fundamentals, process parameters, and applications such as modified flours, breadcrumbs, flatbreads, croutons, gelatinized starches, and plant-based proteins.

October 20–22, 2026
Uzwil, Switzerland

A three-day hands-on course where you learn to develop, formulate, and produce cereal bars from raw material to finished product, working side by side with our experts and the wider bar industry.

November 3–5, 2026
Uzwil, Switzerland

A practical drying seminar combining focused lectures and hands-on lab sessions to help participants understand drying theory, evaluate dryer performance, improve efficiency and product quality, and identify common dryer issues.