FOOD TECH MASTER - SNACKS AND TEXTURIZED VEGETABLE PROTEINS
October 20th – 24th, 2025 | GEA EFT TECHNOLOGY CENTER, Galliera Veneta (Italy)
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)
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.
Your guide to course excellence.
Download our detailed course brochure to uncover a comprehensive overview, including course costs, program specifics, and more.
PROGRAM OVERVIEW
Duration
5 Days, from 20 to 24 October – 2025
Language
English.
(The course may be available in other languages depending on the total number of applicants for a given language).
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.
Target
- Plant Managers
- Production Managers
- R&D Managers
- Quality Control Managers
- Production Engineers
WHAT'S INCLUDED
Full Course
Attendance to 40 hours of classes, to all training sessions, trials, sensory tests; Access to all presentations and proceedings articles.
Certificate
Certificate of Food Tech Master status.
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.
Experiences
Experience local cultures and food at the end of daily classes.
