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
Costs
Registration Type
Early (through April 24, 2025)
Regular (after April 24, 2025)
Day 1
$100
$125
Day 1 & 2
$650
$700
MT Specialty Crop Stakeholders
Contact program coordinator for discounted registrations

Includes course materials, lab sessions, and meals

Lodging

Accommodation from June 2-June 4, 2025 can be booked at the Best Western Plus GranTree In at a discounted rate. Costs are to be covered by the participant. Refer to the registration page for booking details.

General Inquiries

sensory@montana.edu

 

Register Now

Tentative Topics

Day 1: June 3, 2025

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

Day 2: June 4, 2025

  • Welcome and Review of Day 1 - Sophia Seffrood, MSU
  • Screw Configuration and Dies:Presentation and Hands-on Demonstration - Elizabeth Drantch, Bühler Group Inc.
  • Extrusion Lab Demonstrations - Girish Ganjyal, WSU, Yunusa Bello, MSU
  • Extruder Scale Up & Troubleshooting - TBD, Bühler Group Inc.
  • Cooking Demonstration with extruded Montana pulse products - Rebecca Soule, MSU
  • Sensory Evaluation - Dr. Wan-Yuan Kuo, MSU
  • Final Q&A and Feedback
Presenter and Sponsor Bios
Wan-Yuan Kuo profile photo

Dr. Wan-Yuan Kuo

Wan-Yuan Kuo (pronunciation: one-you-en cool) is an assistant 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 profile photo

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 profile photo

Bello Yunusa

Yunusa is an M.S. 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 Soule profile photo

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.
 

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.

 

Register Now