Agenda

GetTogether - Tuesday evening, Oct 28, 2025

20:00 GetTogether Hotel HolidayInn | Hotel Bar

Agenda - Seminar Day 1 - Wednesday, Oct 29, 2025

08:45 Registration HolidayInn Stuttgart, Conference Room
09:15 Welcome/Presentation/Organizational matters Stefan Gebhardt & Uta Kühnen, Coperion
09:45 Twin Screw Extruder Basics Uta Kühnen, Coperion
10:30 Types, Forms and Materials of Twin Screw Elements Tobias Gaiser, Coperion
11:15 Coffee Break  
11:35 Practical Session: Assembly of Twin Screw Elements Tobias Gaiser & Team, Coperion
12:30 Lunch HolidayInn
13:30 Process Opportunities in Food Extrusion Fabian Specht, Coperion & Catherine Cooper, Baker Perkins
14:00 Feeding of Various Ingredients Beat Müller-Ranft, Coperion
14:45 Research Highlights in Food Extrusion Processing Verena Schmidt, Fraunhofer-Institut für Verfahrenstechnik und Verpackung & Felix Ellwanger, Karlsruher Institut für Technologie
15:00 Coffee Break  
15:30 Extrusion of Meat Analogues: TVP and HMMA Tobias Gaiser, Coperion
16:15 Expansion & Die Design Christian Hüttner, Coperion & Tom Shipman, Baker Perkins
17:00 Preview Practical Sessions Coperion Test lab and Plant  
17:10 End of Day 1  
19:00 Dinner 'Ristorante Italiani' vis-á-vis the HolidayInn

Agenda -Seminar Day 2 - Thursday, Oct 30, 2025

08:15 Departure Shuttle from HolidayInn to Coperion
08:55 Safety Briefing  
09:00 Practical Session 1 "Cereals"
Christian Hüttner, Coperion & Tom Shipman, Baker Perkins
Food Test Lab
09:25 Practical Session 2 "HMMA"
Tobias Gaiser, Coperion
Food Test Lab
09:50 Practical Session 3 "Samples"
Uta Kühnen, Coperion
Food Test Lab
10:15 Practical Session 4 "Nutraceutical Pellet Manufacturing"
Patrick Gabler, Gabler & Michael Benjamin, Diosna & Fabian Specht, Coperion
Food Test Lab
10:40 Practical Session 5 "Selecting Dies for Breakfast Cereal Design"
Catherine Cooper, Baker Perkins
Food Test Lab
11:05 Factory Tour Coperion Factory
11:30 Departure Shuttle from Coperion to HolidayInn
12:15 Lunch HolidayInn
13:00 Innovative Food Extrusion: Efficient Production of Plant-Based Alternatives at Vemiwa Michael Walk, Vemiwa
13:30 Process Design Uta Kühnen, Coperion
14:15 Recipe Ingredients in Food Extrusion Fabian Specht, Coperion
15:00 Coffee Break  
15:20 Extrusion Processing of Breakfast Cereals and its Ancillary Equipment Catherine Cooper & Tom Shipman, Baker Perkins
16:05 The Impact of Extruder Settings on the Product Properties Christian Hüttner, Coperion
16:50 Closing remarks  
17:00 End of seminar  

subject to changes