Food tech master - Dry Pasta Processing

The FOOD TECH MASTER is a series of professional training courses organized by GEA with the aim of sharing knowledge and expertise on food production technology.

The next edition will take place in September 2022 and will focus on Dry Pasta.

The seminars will be held by Professors of the academic community, industry leaders and Process Engineers of GEA Dry Pasta Technologies Division. Topics will cover the entire pasta production process, from theoretical aspects to extremely practical issues as trials in a pilot plant and panel tests for sensory evaluation.

The seminar will focus on issues such as raw materials and pasta, fundamentals of rheology, thermodynamics, heat treatment and drying process, production technology and processing, energy recovery and efficiency, hygiene and hygienic safety, process automation, packaging, non-conventional pasta.

Duration

5 Days, from 26 to 30 September – 2022

Language

English and Spanish.

Target

Plant Managers, Production Managers, R&D Managers, Quality Control Managers, Production Engineers.

What’s included

The course package includes mentioned services.

  • VALUE: 40 hours of classes, attendance to all training sessions, trials, sensory tests; access to all presentations; proceedings articles
  • CERTIFICATE: Certificate of Food Tech Master status
  • ACCOMMODATION: 4 stars Hotel accommodation
  • MEALS: Breakfast, coffee break, lunch and dinner
  • TRANSFER: From/to Venice Airport. Daily transfers from hotel to GEA Headquarters and back. Transfers in the evening for dinner, when necessary.
  • AFTER WORK: Guided city tours in the evening. (Tours may be cancelled in case of bad weather)

Get directions

Pavan Headquarters
Via Monte Grappa, 8
35015 Galliera Veneta (PD) Italy
Open Google Maps

Want to know more?

Contact us

September 26

TOPICS:

  • Quality of raw materials and pasta: 
  • Cereals characteristics, starches chemistry, proteins chemistry, minor elements, optimal process parameters, analytical, organoleptic and nutritional aspects.

  • Basics of rheology: 
  • Materials characteristics, empirical measures, deformations and stress, elastic and accumulation moduli, shear rate, analytic methods.

  • Production technology: 
  • Kneading and extrusion (mixing, gluten development, possible kneading systems, screw configuration, shear rate, forming die).

LOCATION: 

GEA PEM Headquarters – Galliera Veneta (PD) - Italy

September 27

TOPICS:

  • Application of thermodynamics to the drying process: 
  • Heat exchange principles, air and its water content, balance diagrams, drying kinetics

  • Heat treatments on cereal flours: 
  • Enzymatic activity, effects of milling, basics of amino acids and sugars chemistry, Maillard reaction, furosine test, product final quality.

LOCATION: 

GEA PEM Headquarters – Galliera Veneta (PD) - Italy

September 28

TOPICS:

  • Production technology, drying process: 
  • State of the art, dryer types, balance curves, diagrams, effects on the product.

  • Energy recovery and efficiency

  • Dough forming tests in GEA R&D: 
  • Differences between durum and soft wheat, elasticity and elongation, gluten tensile strength, colour, various extrusion conditions

  • Pasta production tests in GEA R&D: 
  • Different effects of drying diagrams on the products

LOCATION: 

GEA PEM Headquarters – Galliera Veneta (PD) - Italy

September 29

TOPICS:

  • Packaging: 
  • packaging research, conventional polymers, latest materials, vertical and horizontal packaging machines

  • Maintenance philosophy and guidelines

  • Preventive Maintenance

  • Evaluation of pasta made during the production tests

LOCATION: 

GEA PEM Headquarters – Galliera Veneta (PD) - Italy

September 30

TOPICS:

  • Process automation: 
  • PLC, operator interface, system and factory architecture, supervising system, remote assistance.

  • The other pastas: 
  • Gluten free pasta, pre-cooked pasta, pasta from minor cereals, whole wheat pasta, sheeted pasta, pasta with special additives, oriental noodles

LOCATION: 

GEA PEM Headquarters – Galliera Veneta (PD) - Italy

Want to know more?

Contact us
Food tech master - Dry Pasta Processing

The FOOD TECH MASTER is a series of professional training courses organized by GEA with the aim of sharing knowledge and expertise on food production technology.

The next edition will take place in September 2022 and will focus on Dry Pasta.

The seminars will be held by Professors of the academic community, industry leaders and Process Engineers of GEA Dry Pasta Technologies Division. Topics will cover the entire pasta production process, from theoretical aspects to extremely practical issues as trials in a pilot plant and panel tests for sensory evaluation.

The seminar will focus on issues such as raw materials and pasta, fundamentals of rheology, thermodynamics, heat treatment and drying process, production technology and processing, energy recovery and efficiency, hygiene and hygienic safety, process automation, packaging, non-conventional pasta.

Duration

5 Days, from 26 to 30 September – 2022

Language

English and Spanish.

Target

Plant Managers, Production Managers, R&D Managers, Quality Control Managers, Production Engineers.

What’s included

The course package includes mentioned services.

  • VALUE: 40 hours of classes, attendance to all training sessions, trials, sensory tests; access to all presentations; proceedings articles
  • CERTIFICATE: Certificate of Food Tech Master status
  • ACCOMMODATION: 4 stars Hotel accommodation
  • MEALS: Breakfast, coffee break, lunch and dinner
  • TRANSFER: From/to Venice Airport. Daily transfers from hotel to GEA Headquarters and back. Transfers in the evening for dinner, when necessary.
  • AFTER WORK: Guided city tours in the evening. (Tours may be cancelled in case of bad weather)

Want to know more?

Contact us