{"id":221,"date":"2025-03-31T00:14:09","date_gmt":"2025-03-30T13:14:09","guid":{"rendered":"https:\/\/wp.csiro.au\/extrusion-symposium\/?page_id=221"},"modified":"2025-07-25T10:33:48","modified_gmt":"2025-07-25T00:33:48","slug":"keynote-speakers","status":"publish","type":"page","link":"https:\/\/wp.csiro.au\/extrusion-symposium\/keynote-speakers\/","title":{"rendered":"Keynote Speakers"},"content":{"rendered":"
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Dennis Forte<\/a><\/h2>\n\n

Dennis Forte & Associates<\/h4>\n\n

Title: <\/strong><\/p>\n\n

The Evolution of Extrusion Technology<\/p>\n\n

Bio:<\/strong> <\/p>\n\n

A Chemical Engineering graduate of the Royal Melbourne Institute of Technology (RMIT), Dennis Forte spent ten years with the MARS Corporation. During this time he was involved in both Process and Product Development roles within the areas of Confectionery, Canned Petfood and Dry Petfood Extrusion Technologies.<\/p>\n\n

Dennis then spent five years with Uncle Tobys as the Process Engineering Manager, where he was actively involved in the quantification and optimisation of the various unit operations employed in the manufacture of ready-to-eat breakfast cereals and snacks.<\/p>\n\n

His key areas of expertise include Extrusion Processing, Process Modelling, Process Optimisation and Drying Technology. He has published numerous technical papers in various Journals and has authored four text books on Food Extrusion.<\/p>\n\n

Dennis has been practicing as an independent Engineering Consultant to the food industry for more than 20 years, providing technical support, design expertise and training to a broad range of manufacturers throughout Australia, South-East Asia, Africa and Europe.<\/p>\n<\/div><\/div>

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Azad Emin<\/a><\/h2>\n\n

nexnoa<\/h4>\n\n

Title:<\/strong><\/p>\n\n

Protein Texturization via Extrusion: Bridging the Past and Future<\/p>\n\n

Bio:<\/strong> <\/p>\n\n

After earning his PhD with highest honors (summa cum laude) in Food Process Engineering in 2013, Dr. Emin completed his habilitation in 2021, receiving the venia legendi in \u201cBiopolymer Extrusion\u201d from the Faculty of Process Engineering at the Karlsruhe Institute of Technology (KIT). <\/p>\n\n

As a research group leader, associate fellow, and Privatdozent at KIT, Dr. Emin has gained international recognition for his pioneering work, demonstrated by his extensive research projects and influential publications in food extrusion technology. In 2021, he was honored with a professorship offer in \u201cFood Process Engineering\u201d from the Technical University of Munich. <\/p>\n\n

Embracing his vision for industry-driven innovation, Dr. Emin chose instead to establish nexnoa GmbH, where he continues to contribute to the future of food process engineering.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div>\n\n

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Karsten Schellhas<\/a><\/h2>\n\n

SchellhasFood<\/a><\/h4>\n\n

Title: <\/strong><\/p>\n\n

Important Parameters for Producing Hybrid Products<\/p>\n\n

Bio:<\/strong> <\/p>\n\n

Karsten is a Technology Consultant to the Meat and Alternative Protein sector, with over 30 years of experience in meat processing operations and more recently in the past 5 years has experience aiding customers with the development of alternative protein products, particularly in in Canada, USA, and Europe. He is also a\u00a04th-generation German Master Butcher and Sausage Maker, and European-Trained Chef.<\/p>\n\n

Schellhas Food Technology Consultants is a small service-based company specializing in developing new value-added alternative protein products for meat companies small or large, and being a prime conduit for new process technologies and machinery.<\/p>\n\n

Karsten works with CEO\u2019s, VP\u2019s, Owners, Operators & Marketing Personnel to help companies achieve:<\/p>\n\n