Week 3 of the Credo Online Petfood School (OPS) commenced today. The programme is jointly organised by Progressus Agrischools and Perendale Publishers, and sponsored by Agentis Innovations, Tietjen, Andritz, Wenger, PLP Systems and International Milling Directory.
Ed de Souza – Extrusion systems process Director at Wenger mfg. inc.
- Types and tendencies in pet foods in the extrusion process
- Tendencies in petfoods
- meat additions
- the four key pillars in the extrusion process
- thermal cook
- thermal twin technology
Ed de Souza is the first speaker to address the audience in session 3 concentrating on the
extrusion process. Ed covered many aspects including meat addition in extrusion cooked pet foods looking at ‘meat’ versus rendered ingredients. He stated that “raw meat is more natural and healthier than cooked meat and is more palatable than meals”.
Ed also looked in detail at the extrusion system including feeding systems and pre-conditioning as well as mechanical vs. thermal energy.
Rob Strathman – President of Famsun – USA, Design and Engineering
- safe production of pet and aquatic foods
Rob Strathman is the second speaker to share his expertise. He takes an in-depth look
at breaking the growing cycle of Salmonella and Mould and other pathogenic bacteria.
He highlights that these toxic microorganisms have an “exponential growth rate with a
Single cell doubling every 30 minutes forming a colony of 1 billion cells within 18 hours.”
Rob goes on to show how this growth cycle can be prevented through measures such as
stopping re-contamination and eliminating all condensation (Rob states, “the lower the
dewpoint, the better”)
Michel Bauer Pereira – Global Application Manager for Aqua and Pet at Andritz.
- Coating of pet food
- Palatability
- Nutrition
- Preservation
Michel is the last speaker in the session. He points out that coating is a “vital part of
the process ensuring delivery of nutritional ingredients (fatty acids, vitamins, enzymes
and pre- and probiotics as well as providing an oxygen barrier and increases the feeding
experience. Michel then outlines the 4 different type of coaters for pet food, (screw/shaft
conveyors, batch coating withy/without vacuum, drum coating, and spinning/mist coater.
He then went into detail explaining the different coating sequences of Pet food.
The session finished with a Q&A with attendees invited to ask their questions to the speakers and moderators.
This session will be re-broadcasted this Friday 8 September for the U.S & Latin American audience. To register and watch it, click https://www.bigmarker.com/credoofficial/U-S-Latin-American-Online-Petfood-School-2023-Edition-Extrusion-Cooking-of-Petfood-Pet-Treats-Standard-Through-Super-Premium-Styles
Session 4 is scheduled for 14 September, at 14:00 Bangkok Time / 09:00 Central European Time, to access it and join, click https://www.bigmarker.com/credoofficial/Europe-Asia-Online-Petfood-School-2023-Edition-Drying-and-Cooling-of-Petfoods
