Extrusion, Shelf-Life and Texture of Cereals and Snacks

Making breakfast cereals and snacks often involves extrusion technology for production, followed by a range of techniques for assessing texture, shelf-life, moisture content, density and safety. This webinar describes both lab-scale extrusion as well as analytical techniques for producing and characterizing high-quality cereals and snacks.

Presenter: Debomitra Dey

Debomitra Dey is an Advanced Application Scientist with Anton Paar Inc., USA. Specializing in extrusion processing applications for snacks, meat analogs, and pet food, she loves diving into the creative challenges of her work. With a background spanning industry and academia, Debomitra thrives on collaboration, working closely with partners to innovate and excel. Before joining Anton Paar, she worked as a Food Extrusion Specialist with CW Brabender Instruments, Inc. NJ. She earned her Ph.D. in Food Science from Washington State University.