{"id":345,"date":"2025-04-03T14:19:26","date_gmt":"2025-04-03T03:19:26","guid":{"rendered":"https:\/\/wp.csiro.au\/extrusion-symposium\/?page_id=345"},"modified":"2025-04-07T20:30:11","modified_gmt":"2025-04-07T10:30:11","slug":"september-2024","status":"publish","type":"page","link":"https:\/\/wp.csiro.au\/extrusion-symposium\/community-of-practice\/september-2024\/","title":{"rendered":"September 2024"},"content":{"rendered":"\n

Extrusion CoP #11 \u2013 Mechanistic Analysis of Extrusion Processing for Sustainable Food Systems<\/h3>\n\n\n\n

This month we welcomed Dr Azad Emin<\/a><\/strong>, Co-Founder and Research Director at nexnoa, for a session titled:
\u201cMechanistic Analysis of Extrusion Processing to Design Sustainable Food Systems.\u201d<\/strong><\/p>\n\n\n\n

Azad shared his insights into advancing extrusion beyond empirical practice through a mechanistic lens. He introduced a modular approach to analysing extrusion\u2019s dynamic, multivariate nature\u2014helping to isolate and understand critical transformations in complex formulations. Case studies highlighted extrusion\u2019s role in plant protein functionalisation, texturisation, and upcycled ingredient valorisation.<\/p>\n\n\n\n

With a decade of leadership in the Extrusion of Biopolymers group at KIT, Azad\u2019s work bridges rigorous scientific modelling with real-world sustainable food innovation.<\/p>\n\n\n

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