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The Extrusion Pilot Plant at Texas A&M University is available for contract research.
INSTRUCTORS
Dr. Mohammad S. Alam, Head, Fats & Oils Program, Food Protein R&D Center,
Texas A&M University
Dr. Helbert Almeida, Kellogg Fellow, Kelloggs Company
Mr. Brian Anderson, Director of Innovation & Technical Services, Bunge North America
Dr. Joseph Awika, Associate Professor, Cereal Quality Laboratory, Soil & Crop
Sciences Dept., Texas A&M University
Mr. Tom Barber, Vice President, Process Engineering, Buhler Aeroglide Corporation
Mr. John Concannon, Vice President, C. Cretors and Company
Mr. Brian S. Cooke, Research and Development Manager, The Dallas Group of
America, Inc.
Mr. Frank Durazo, Worldwide Sales & Service, Maddox Metal Works, Inc.
Mr. Duane Fimreite, Technical Manager, Givaudan Flavors
Mr. Mike Fleckenstein, Technical Manager of Textured Protein, Archer Daniels Midland
Company - James R. Randall Research Center
Mr. Douglas E. Hanify, PE, Technology Manager, Spray Dynamics Ltd.
Organized by
ACCOMMODATIONS
Reservations for lodging should be made directly by attendee. A
block of rooms has been reserved at the College Station Hilton for short
course participants at the special rate of $120/night plus tax for single
or double occupancy. Ask for the rate specifically and mention the
Group Code Snack6. Hotel reservations must be received before
February 21, 2016, in order to get this special rate; the special rate
DOES NOT APPLY before March 13 or after March 21. You can make
reservation by telephone, fax, or internet:
TRANSPORTATION
Easterwood Airport at College Station is easily reached by about
8 flights daily. From Dallas/Ft. Worth International Airport connect via
American Airlines. From Houston Intercontinental Airport connect via
United Airlines. The airport code for Easterwood Airport is CLL.
Participants should call the Hilton Hotel (979/693-7500) upon arrival
at Easterwood Airport for courtesy van service.
REGISTRATION
The registration fee for the short course and pilot plant demonstrations
includes Sunday evening mixer, daily lunch, refreshments at breaks,
local transportation, a short course eBook manual, and certificates of
completion. Registration fee is $1,650 if paid in full by February 21,
2016. After this date, registration fee is $1,750. Continuing Education Units (CEUs) are available for an additional fee upon request. A
black&white paper manual/binder is also available upon request for an
additional $200 fee.
There is a 10% registration discount if you are a member of the Snack
Food Association, or if three or more individuals from the same organization register for the short course. Academic discounts may apply if
space is available. (Only one discount per individual may apply.)
Make checks payable to TEES (Texas A&M Engineering Experiment Station) and mail to TEES Fiscal Office , 3124 TAMU, College
Station, TX 77843-3124. You may pay the fee by credit card (American
Express, Visa, or Master Card). Registration fees are not refundable but substitute personnel may be sent by the same firm. Mail the
registration form and a photocopy of your check to Cyndi Casanova,
Short Course Coordinator (See address on registration application
form). Space is limited; therefore, applications will be accepted on a
first-come, first-serve basis.
Mr. Gerry Hertzel, Research Coordinator & Technical Service, Wenger Manufacturing
Mr. Josh Hudson, Southwest Regional Manager, Perten Instruments Inc. NA
Dr. Tom Jondiko, Research & Development Food Scientist, Allied Blending &
Ingredients
Mr. Chris Mack, Senior Research Associate, Extrusion Technology Program, Food
Protein R&D Center, Texas A&M University
Mr. Steve McAfee, Snack Food Division Manager, Maddox Metal Works, Inc.
Mr. Steve Mires, Sales and Service, Maddox Metal Works, Inc.
Mr. Brian Plattner, PE, Process Technology Director, Food and Industrial Products,
Wenger Manufacturing Co.
Dr. Mian N. Riaz, Head, Extrusion Technology Program, Food Protein R&D Center,
Texas A&M University
Mr. Toby Steward, PE, Regional Sales Manager, TNA North America
Dr. Bradley S. Strahm, Consultant, The XIM Group, LLC
Mr. David Walsh, Director, Marketing & Member Services, Snack Food Association
Arlington, Virginia
6:30 PM
7:00 PM
9:15 AM
10:00 AM
Break
10:15 AM
11:45 AM
Group Photo
12:00 PM
Lunch
1:15 PM
2:00 PM
5:15 PM
1:30 PM
Name:________________________________________________
7:40 AM
Job Title:______________________________________________
8:00 AM
2:00 PM
5:00 PM
4:30 PM
7:40 AM
8:00 AM
- Electrostatic Seasoning
9:15 AM
7:40 AM
8:00 AM
9:00 AM
3:15 PM
1:00 PM
Break
5:30 PM
Lunch
3:00 PM
- Masa Milling
4:00 PM
Registration Application
11:45 AM
8:00 AM
Company:_____________________________________________
City:__________________________________State:___________
10:00 AM
Break
Phone:_______________________Fax:_____________________
10:15 AM
E-mail:________________________________________________
11:00 AM
______________________________________________________
12:00 PM
Graduation Lunch
1:15 PM
2:00 PM
______________________________________________________
3:00 PM
Break
3:15 PM
4:15 PM
9:00 AM
Mailing Address:_________________
_________________________
Zip Code:__________________Country: _____________________
______________________________________________________
List any special diet requirements:
American Express
Visa
10:30 AM
Break
7:40 AM
10:45 AM
8:00 AM
11:45 AM
Lunch
9:00 AM
1:00 PM
9:45 AM
Break
1:45 PM
10:00 AM
10:45 AM
10:00 AM
Break
2:45 PM
Break
10:15 AM
3:00 PM
Master Card
__________________
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Signature: ________________________________________________