GEA Academy
Food Tech Master 2026 - fresh pasta
Deepen your knowledge in fresh pasta production technologies.
Organized by GEA Academy, the Food Tech Master is a professional training course with the aim of sharing knowledge, ideas and expertise on extruded food technologies.
June 9th – June 11th, 2026 | GEA Extruded Food Technologies, Galliera Veneta (Italy).
Three days of hands-on training, expert insights, and real industrial experience.
Organized by GEA Academy, the Food Tech Master is a professional training course with the aim of sharing knowledge, ideas and expertise on food production technologies.
The 2026 edition, will be a three-day course focused on fresh pasta production processes, covering several topics from raw material, to production processes, technologies and final products evaluation.
The course is part of the targeted training programs organized by GEA Academy, our professional training school with years of experience in delivering specialized courses in food production processes. It offers a unique opportunity to receive state-of-the-art training in pasta production technologies, giving you access to advanced knowledge and experience, and providing a competitive edge in the ever-changing pasta sector.
Students will fully experience our state-of-the-art R&D facility for pasta products equipped with completely configurable pilot plants to execute different production tests.
At the end of the program, all the participants will receive the Fresh Pasta Processing certification from GEA Academy, validating their acquired skills and expertise.
Food Tech Master 2026 - Fresh Pasta
Improve your Fresh Pasta expertise.
Course overview.
Duration:
3 days, from June 9 to June 11, 2026.
Location:
GEA Extruded Food Technologies (EFT), Galliera Veneta – Italy.
Language:
English and Italian, with the possibility of simultaneous translation, depending on the number of international participants.
Closing of subscription:
May 10, 2026.
Theoretical classes
These modules provide participants with a clear and structured overview of the main factors that influence product quality and line performance. The main topics will be:
- Raw materials and their functional properties, with focus on how ingredients influence dough behavior and final product quality.
- Forming technologies, covering lamination, extrusion and filled‑pasta systems, and the main factors affecting product structure and process efficiency.
- Thermal treatments and food safety, including pasteurization principles, shelf‑life determinants, microbiological considerations and an introduction to microwave‑based processes such as GEA PureWave.
- Packaging technologies, examining common materials, protective functions, system configurations and current sustainability trends.
- Operational principles, such as utilities, process control, maintenance fundamentals and the key aspects influencing production continuity and hygienic design.
Hands‑on experience and trials
These sessions provide a close look at real operating conditions, product behavior and evaluation methods used in industrial environments. Participants will have access to:
- Pilot plant trials, with practical demonstrations on forming operations and product changeovers.
- Laboratory analysis, focused on evaluating product characteristics and quality parameters.
- Pasta sensory evaluation and comparative assessment of finished samples.
WHAT'S INCLUDED
Certificate
Certificate of Food Tech Master status.
Experiences
Experience local cultures and food at the end of daily classes.
Full Course
Attendance to different classes, to all training sessions, trials, sensory tests; Access to all presentations and proceedings articles
Hotel
4 stars hotel accomodation.
Meals
Breakfasts, coffee breaks, lunch and dinners.
Transfers
From/To Venice Airport; Daily transfers from hotel to GEA headquarters and back; Transfers in the evening for dinner.
