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The document provides information about various short courses on food extrusion technology organized by the Food Protein R&D Center at Texas A&M University. It includes details on course schedules, instructors, registration fees, accommodations, and contact information for inquiries. The courses focus on topics such as texturized vegetable protein, cereal grain processing, and high moisture meat analogs, aimed at professionals in the food industry.

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For additional technical information, write, call, fax or e-mail to 2025

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