Monitoring of high moisture extrusion process in the food
industry
Elena
Fulladosa and Ricardo Dos Santos, IRTA
and
Alison Nordon and Findlay Clark, University of Strathclyde
2nd October
2025 at 3pm (UK time)
High-moisture extrusion processing
(HMEP) is a promising technology for producing plant-based meat analogues that
replicate the texture and mouthfeel of conventional meat. However, the process
remains poorly understood, often described as a "black box" due to
the complexity of texture formation within the extruder.
In this webinar, we present
results from the SENSANALOG project, which integrates non-destructive, in-line
sensors—such as NIR spectroscopy and hyperspectral imaging—with multivariate
data analysis to monitor and model the extrusion process. We will explore how
sensors placed at different stages of production provide insights into raw
material properties, and intermediate and final product characteristics.
This session?targets?researchers,
technologists, and industry professionals working in alternative proteins,
chemometrics, process monitoring, and data-driven food innovation.
This webinar will take no longer than one
hour.
Please register direct at https://universityofstrathclyde.webex.com/weblink/register/rdb86d84130ab80e3db471f6ba9e24684