Extrusion Symposium 2025 – Recordings

Day 1

00:00 Welcome to country

2:40 Opening Ceremony

11:22 Keynote 1 – A Brief History of Extrusion Cooking Technology – Dennis Forte

47:50 Session 1: Extrusion as a Key Technology for Future Food Production

1:58:46 Session 2: Ingredient Functionality & Processing Mechanisms for Extruded Products

2:48:05 Keynote 2 – Extrusion Frontiers: From Crunch to Cut – Engineering Plant-Based Foods Across Moisture Realms – Prof Osvaldo Campanella

3:44:33 Keynote 3 – From Processing to Purpose: What Extrusion Could Mean for Nutrition Access – Dr Anneline Padayachee

4:36:38 Session 3: Challenges and Opportunities for Extrusion Processes & Products

5:44:59 Keynote 4 – Important Parameters for Producing Hybrid Products – Karsten Schellhas

6:23:40 Session 4: Innovation in Extrusion Equipment and Technology

00:00 Keynote 5 – Evolution & Current Challenges of Extrusion in the Feed Markets – Peter Hutchinson

43:58 Session 5: Diversifying the Pet & Aquafeed Markets Through Extrusion Technology

1:40:34 Keynote 6 – Protein Texturization via Extrusion: Bridging the Past and Future – Dr Azad Emin (Second half only)

1:54:48 Session 6: Byproduct Utilisation & the Impact on Extrusion Processing

2:27:38 Session 7: Rheology & 3D Printing of Food Ingredients

3:36:00 Keynote 7 – AI and Machine Learning in Extrusion Processes – Dr Jordan Pennells

4:23:38 Session 8: Digital Twins and Simulations for Extrusion Process Optimisation

5:20:50 Closing Remarks & Farewell