Day 2 (Friday 8th August)

Registration and refreshments from 8am

Speaker: Osvaldo Campenalla (Ohio State University)

Explores the evolving frontiers of plant-based food extrusion across low to high moisture formats, highlighting recent advances in ingredient functionality, structural engineering, and characterisation methods, while addressing challenges in formulation, scale-up, and sustainability.

Talks from researchers and industry experts on how specific ingredients and additives influence product texture, expansion, and stability.

Presentations exploring how agri-food byproducts can be valorised through extrusion to support circularity and reduce food waste.

Break for lunch, explore industry booths, and connect with fellow attendees.

Speaker: Azad Emin (nexnoa)

Exploring advances in plant-based protein texturisation, bridging traditional and emerging processing technologies.

This session slot is reserved for emerging topics or overflow from Day 1 themes.

Explores the use of virtual models to predict outcomes, optimise process parameters, and enable smart manufacturing.

Speaker: Jordan Pennells (CSIRO)

Overview of how AI is transforming extrusion modelling, control, and decision-making.

Speaker: Danyang Ying (CSIRO)

Final reflections, acknowledgements, and official closing of the symposium.