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· 2 hours 40 minutes

[U.S. & Latin American] Online Petfood School 2023 Edition: Drying and Cooling of Petfoods

Friday, September 15, 2023 · 1:00 p.m. · Buenos Aires
Who can view: Everyone
Webinar Price: $60.00
Featured Presenters
Webinar hosting presenter CREDO
Online Schools
Webinar hosting presenter Roger Gilbert
For 22 years, Mr Roger Gilbert was the Secretary General of the International Feed Industry Federation, which he co-founded in in 1987. In that time, he saw the federation rise from humble beginnings, to represent more than 85% of all compound feeds produced globally. He initiated the industry’s NGO representation with Codex Alimentarius and set up one of the first Memorandum of Understandings between an industry and the United Nation’s Food and Agriculture Organisation.

Today, Mr Gilbert is the publisher of International Aquafeed and Milling & Grain magazine: two international magazines translated into several languages to promote aqua and terrestrial protein production.
Webinar hosting presenter
Joseph P. Kearns is the editor for International Petfood magazine, and a consultant in Extrusion Cooking Consulting, Animal and Aquatic Feeds. Previously he was the Vice President Aquafeed Div. for WengerManufacturing, Inc. Joe received his bachelor’s degree from Kansas State University inFood Technology Engineering. He has been employed at Wenger since 1974. He has 8 patents for Wenger all with regards to aquatic feeds and/or machinery associated with production of same. He has more than 60 published articles on aquatic feeds production advantages by extrusion cooking through trade magazines.He has presented at countless events around the world on the topic of aquatic feed production.
Webinar hosting presenter
Extrusion Systems Process Director, Wenger
Ed de Souza graduated with a degree in Agribusiness at Fort Hays University in Kansas, USA in 1995. He also obtained a master’s degree in Business Administration, with a focus on business management at Fundação Getúlio Vargas.Mr de Souza was hired by Wenger Manufacturing Inc in late 1995. Working at Wenger for the past 23 years, he has developed an extensive know-how in food extrusion processing. He has taken various food extrusion courses from hosts such as Wenger, Iams University, Texas A&M University and Kansas State University. He has worked in Food Extrusion Research at the Wenger Technical Centre in Sabetha and has knowledge also as a field service technician working with equipment start-ups, process troubleshooting and providing lectures and training.Mr de Souza has been a member of the Brazilian College of Animal Nutrition on the Pet Food Committee since 2011.
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