Optimizing Animal Feed Production: Mixing, Extrusion, Texture, and Tribology
Production of animal food is just as complex, costly and time-consuming as producing food for human consumption as the demand for safe, high-quality and nutritious animal foods has grown. Extrusion is the most widely used process for R&D, formulation development and production of new animal foods.
This webinar will introduce both single and twin-screw extrusion techniques for lab-scale animal food production. Additionally, ensuring consistent quality over the different production stages can be accomplished by controlling critical physio-chemical parameters of food ingredients such as moisture, refractive index, viscosity, density, oxidation stability and shelf-life.
Presenter: Helga Gschwind
Helga Gschwind is a Market Development Manager with Anton Paar USA focused on developing new markets for analytical, process and quality control instrumentation within the food industry. She received her engineering degree in food science from the National University of Lujan, Argentina and has worked for over 20 years in the food and beverage industry in quality, production, and engineering areas.
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.
