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    ist das internationale Fachmagazin für Führungskräfte der Nahrungsmittel- und Getränkeindustrie.

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    25th Annual Practical Short Course on Snack Food Processing

    We would appreciate your announcing our 25th Annual Practical Short Course on Snack Foods Processing, March 22-25, 2021, in your magazine and including it in your Events List.

    25th Annual Practical Short Course on Snack Food Processing
    (Extruded Snacks and Tortilla Chips)
    March 22-25, 2021

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    As several events continue to be postponed, moved online or canceled altogether as a result of COVID-19 concerns in the United States, Texas A&M University (TAMU) has announced its 25th Annual Practical Short Course on Snack Foods Processing, will be held LIVE Online March 22-25, 2021.

    A one-week Practical Short Course on Snack Food Processing in cooperation with The Snack Food Association will be presented on March 22-25, 2021 at Texas A&M University by staff, industry representatives and consultants. The program will cover establishment of snack food facilities, operating principles of the three major types of extruders, supporting equipment, fried corn chips, corn tortilla chips, friction extruder-puffed fried and baked snacks, single, twin-screw extruder snacks, high protein and whole grain snacks, cereal chips, fryers and ovens, packaging, and quality assurance. Reservations are accepted on a first-come basis. For more information, programs and application forms, contact:

    Mian N. Riaz, Ph.D, CFS
    Holder of the Professorship in Food Diversity
    Food Science and Technology Dept.

    Professional & Continuing Education
    Texas A&M Engineering Experiment Station (TEES)
    Extrusion Technology Program
    Texas A&M University
    College Station, TX 77843
    Tel: 979-845-2774; E-mail: mnriaz@tamu.edu
    https://teesedge.tamu.edu/extrusion/

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