Ed de Souza

Title

Extrusion Systems Process Director

Company

Wenger Manufacturing Inc.

Presentation description:

Breakthrough thermal energy extrusion technology for pet food — Ed de Souza presents a breakthrough processing technology that allows for monitoring the energy source for gentle cooking of a pet food recipe by enhancing thermal energy and lowering mechanical shear. The technology involves understanding its precision in controlling the energy sources for properly cooking the various ingredients (dry and slurries) for greater efficiency, quality assurance and superior value-added products, while guaranteeing kill-step temperatures for food safety. de Souza also covers related research on the gut health benefits of thermal extrusion cooking and on digestibility and available energy of raw meats compared to meat meal as they relate to thermal extrusion cooking.

Experience:

Ed de Souza’s role as extrusion systems process director involves serving as a senior technology and applications specialist and member of the Wenger Extrusion Process Technology team. He is also the founder and former president of Wenger do Brazil. Since 2011, de Souza has been a member of the pet food committee for the Brazilian College of Animal Nutrition (CBNA). He holds a master’s degree in business administration from Getúlio Vargas Foundation in Brazil and a bachelor’s degree in agriculture from Fort Hays State University in Kansas. With 28 years of extrusion process experience, de Souza serves Wenger customers globally, assisting with process issues and providing both classroom and hands-on training regarding the latest in extrusion technology.