Office of the Dean
Office of the Dean

Extrusion Process for Making Healthy Snacks

Extrusion Process for Making Healthy Snacks

Year: 2017
Project Leader: Akinbode Adedeji, Mark Mains, Martha Welch, and Karin Pekarchik
Department/Program: Department of Biosystems and Agricultural Engineering
Funding: $950

Barnhart funding will be used to organize a workshop for High School teens in a 2-day workshop with an expectation of 25 - 30 participants. Extrusion a unique processing technology that allows the demonstration of science, engineering and technology in food processing. It is a simple food processing technology that enables forming and cooking of foods, among several other functions. It is a sustainable technology that allows food transformation with minimum use of water and energy compared to other cooking methods that achieve the same purpose. The opportunity of access to a lab scale extruder at UK is a unique one, which will support our research, teaching, and also outreach programs. 

Contact Information

Dr. Nancy Cox, Ph.D.

S123 Ag. Science Center North Lexington, KY 40546-0091

+1 (859) 257-4772