The GEA FOOD TECH MASTER is a professional training course organized by GEA Academy with the aim of sharing knowledge and expertise on food production technology.
The next edition will take place in October 2025 and will focus on Snacks and Texturized Vegetable Proteins.
The seminars will be held by Professors of the academic community, industry leaders and Process Engineers of GEA Extruded Food Technologies. Topics will cover the entire snack and TVP production process, from theoretical aspects to extremely practical issues as trials in a pilot plant and panel tests for sensory evaluation.
The seminar will be divided in two modules:
MODULE I: Potato, cereal/legume based snacks (20-22 October)
MODULE II: Texturized proteins (23-24 October)
Duration
5 days, from October 20th to October 24th - 2025.
Language
English.
(The course may be available in other languages depending on the total number of applicants for a given language).
Target
- Plant Managers
- Production Managers
- R&D Managers
- Quality Control Managers
- Production Engineers
WHAT'S INCLUDED
Program overview
PROGRAM OVERVIEW
Course Program
MODULE I
- Production processes for wheat, gluten free cereals-legumes and potato based raw materials.
- Characteristics of raw materials and their affect on the process and finished products.
- Analytical method of evaluations.
- Theoretical approach to lamination and extrusion in the food industry.
- Technology for the production of: potato-based pellets, cereals and legumes pellets.
- Pellet shaping: die cutting systems, distance cut systems. Pellets drying.Thermodynamic principles in the drying phase.
- Stackable chips production line.
- Maintenance of pellet and stackable chips lines.
- Practical trials in GEA Technology Center.
MODULE II
- Milling and classifiers machineries.
- Protein isolation process.
- Raw materials for TVP (plant based native flour, concentrated).
- Extrusion process for protein texturization.
- Dry TVP extrusion.
- Wet TVP extrusion.
- Dough preparation.
- Practical trials in GEA Technology Center.
Trials
- Technology Center trials: Practical demonstrations for snack pellets and direct expanded processing
- Laboratory, analytical methods and final product evaluation
Visit
- Lessons and visit at a snack pellets production plant:
- Company presentation
- Snack pellets production
- Development and industrialization of Snack Pellets – case study
- Visit to the production plants
- Markets overview and management
September 25th – 29th, 2023, GEA PEM Headquarters, Galliera Veneta (Italy)
Food Tech Master 2025
SUBSCRIBE BY JULY 31 AND TAKE ADVANTAGE OF THE EARLY BIRD RATE!
Secure your place your place at the 2025 FOOD TECH MASTER edition on Snacks and Texturized Vegetable Proteins. Don’t miss the opportunity to connect with industry specialists, discuss current challenges, and discover innovative solutions that will improve your production processes.
November 11th – 14th - 2025 | GEA IMAFORNI, Colognola ai Colli (Italy)
PROGRAM OVERVIEW
Duration
4 days, from 11 to 14 November, 2025
Language
English. (The course may be available in other languages depending on the total number of applicants for a given language).
Course Programm
Theoretical classes:
- Role of ingredients in the bakery industry and their impact on the final product;
- Technological process of mixing and formulation of soft dough cookies;
- Processing technology: rotary moulded, extruded, co-extruded and deposited biscuits
- Plant definitions and maintenance best practices
- Deep dive into tunnel ovens and main components
- Evaluation of quality and chemical-physical and organoleptic properties of the final product
- Sustainability in the bakery industry: practical example of application
Hands-on experience and trials:
- GEA Bakery Experience Center tour;
- Production tests;
- Products evaluations;
and much more.
Designed by specialists for specialists among the soft dough world:
- Plant Managers and engineers,
- Operations personnel,
- Project Managers,
- R&D Managers and personnel,
- Quality Control Managers and technicians,
- Production Managers and engineers,
- Line production personnel and supervisors,
- Business development managers,
- Product marketing specialists,
- Equipment manufacturers,
- Product designers.
Do you want to participate with a group of people? Access the course at a reserved price.
Full Course
Attendance to 16 hours of classes per module, to all training sessions, trials, sensory tests; Access to all presentations and proceedings articles.
Certificate
Certificate of Bake Tech Master status.
Hotel
Hotel accommodation from Monday, 20th to Friday, 24th
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.
Experiences
Experience local cultures and food at the end of daily classes.
