2025 Extrusion Workshop 

Course Content

Day 1: Principles of Extrusion Technology

• Extrusion fundamentals
• Function of screw elements
• Effects of mechanical and thermal energy input
• Screw configurations for direct and indirect expanded food products

Day 1: Extrusion Process and Equipment

• Ingredient functionality and processing techniques
• Drying as a post-extrusion process
• Process scale-up and troubleshooting

Day 2: Hands-on Extrusion and Product Development

• Practical sessions in the MSU Food Product Development Lab
• Operating and configuring a twin-screw extruder
• Developing extruded food products using Montana-grown ingredients
• Kitchen demo on preparing extruded products

Target Audience

This workshop is designed for startups, small-scale producers, and Montana industry professionals looking to expand their knowledge of extrusion processing and value-added food production.

Date & Location

• June 3-4, 2025
• Montana State University, Food Product Development Lab

Number of Participants

• Day 1: max of 30 participants
• Day 2: max of 8 participants

Tentative Topics

Day 1: June 3, 2025

• Welcome and Introductions - Sophia Seffrood, MSU
• Introduction to Extrusion Processing- Dr. Girish Ganjyal, WSU
• Lab Tour - MSU Food Product Development Lab graduate students
• Food Safety in Extrusion - Claude Smith, MMEC
• Post-Extrusion Processing: Drying - Dave Reynolds, Bühler Group Inc.
• Extrusion Applications and Ingredient Functionality - Dr. Girish Ganjyal, WSU
• Specialty Crops and Montana crops in Extrusion - Sophia Seffrood, MSU
• Round Table Discussion: The Importance of Value-Added Processing - MSU, WSU, MMEC, Bühler Group Inc.
• Hosted Dinner - Bühler Group Inc. location TBD

Day 2: June 4, 2025

• Welcome and Review of Day 1 - Sophia Seffrood, MSU
• Screw Configuration and Dies:Presentation and Hands-on Demonstration - Jenni Harrington, Bühler Group Inc.
• Extrusion Lab Demonstrations - Girish Ganjyal, WSU, Yunusa Bello, MSU
• Extruder Scale Up & Troubleshooting - Jenni Harrington, Bühler Group Inc.
• Cooking Demonstration with extruded Montana pulse products - Rebecca Soule, MSU
• Consumer Research - Dr. Wan-Yuan Kuo, MSU
• Final Q&A and Feedback

Printable Agenda

Presenter and Sponsor Bios

	Dr. Wan-Yuan Kuo Wan-Yuan Kuo (pronunciation: one-you-en cool) is an associate professor of food science at Montana State University. She is a Faculty for the Future Fellowship Awardee and a member of the Institute of Food Technologists. Wan-Yuan received her Ph.D. in Food Science and Human Nutrition from the University of Illinois at Urbana-Champaign and her M.S. and B.S in Agricultural Chemistry from National Taiwan University. Wan-Yuan is the director of the MSU Food Product Development Lab. Her research focuses on sustainable food product development – sourcing local, specialty, and Indigenous plants to create healthy, palatable, and culturally sensitive foods. Wan-Yuan teaches Food Fundamentals, Experimental Foods, Food Processing, and Food Product Development.
	Sophia Seffrood Sophia is the Extrusion Program Manager, overseeing the extrusion research and testing services in the Food Product Development Lab. She is a M.S. student in Mechanical Engineering and also holds a Bachelor’s degree in Mechanical Engineering cum laude from Montana State University. She is an FSPCA Preventative Controls Qualified Individual.
	Bello Yunusa Yunusa is a graduate student in sustainable food and bioenergy systems. Originally from Jalingo, Nigeria, he holds a Bachelor’s and Master’s of Technology in Food Science and Technology from Modibbo Adama University of Technology, Yola, Nigeria. His research interests explore the intersection of cutting-edge technologies and sustainable ingredient sourcing to develop alternative proteins that are both high-quality and environmentally friendly.
	Rebecca Soulé Rebecca holds degrees in Culinary Arts and Hospitality Management: Farm-to-Table from Montana State University. Her background working in private home management, food publication, and catering prepared her for her current role as Culinary Research Chef and co-instructor for the Hospitality Management program. Her passion is food storytelling, and she loves sharing a meal with others.
	Dr. Girish Ganjyal Dr. Girish Ganjyal is a faculty in the School of Food Science at the Washington State University (WSU). Girish received his Ph.D. from the University of Nebraska-Lincoln (UNL) in Food Processing. After graduating from UNL, he worked as a Principal Scientist at MGP Ingredients, Inc. in the areas of protein and starch modifications and extrusion processing. Later he worked at PepsiCo in their Advanced Research Team on extrusion and frying processes, before joining WSU. Girish has over 9 years of industry experience in food ingredients, process technologies and food product development. Girish currently offers extension and research services for food companies of all sizes and types through the WSU Food Processing Extension and Research Programs. Girish is based in Pullman, WA.
	Aniket Kamboj Aniket Kamboj is a Ph.D. student in the School of Food Science at Washington State University. His research focuses on high-moisture extrusion of plant proteins, with emphasis on understanding protein texturization through thermal, rheological, and structural analysis. He is currently investigating the role of additives and process conditions in developing fibrous textures in meat analogs. Aniket also works on scaling extrusion processes by integrating heat transfer and rheological modeling.
	Claude Smith Claude Smith serves as the Food & Process Specialist at the Montana Manufacturing Extension Center. He has decades of industry experience with food manufacturers in Montana, as well as with major national companies Pillsbury and Green Giant. Claude is a Lead Trainer for the FSMA Preventive Controls for Human Food rule and the Produce Safety rule, as well as a HACCP instructor.
	Bühler Group Inc. Every day, billions of people come into contact with Bühler technologies to cover their basic needs for food and mobility, and more. Our technologies are in your smartphone, solar panels, diapers, lipstick,  banknotes, the foods you eat, and the vehicles you drive. We strive to create innovations for a better world, with a special focus on healthy, safe, and sustainable solutions.