A one-week Practical Short Course on Snack Food Processing in cooperation with SNAC International will be presented on March 23-27, 2026, at Texas A&M University by staff, industry representatives and consultants. The program will cover establishment of snack food facilities, operating principles of the three major types of extruders, supporting equipment, fried corn chips, corn tortilla chips, friction extruder-puffed fried and baked snacks, single, twin-screw extruder snacks, high protein and whole grain snacks, cereal chips, fryers and ovens, packaging, and quality assurance.
Participants can register online at 30th Annual Snack Food Processing (Extruded Snack and Tortilla Chips).
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