The seminars will be held by Professors of the academic community, industry leaders and Process Engineers of GEA Pasta, Extrusion and Milling Division. Topics will cover the entire dry pasta and noodles 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, extrusion technology, heat treatment and drying process, production technology and processing, energy recovery and efficiency, process automation, packaging and product and production quality.
Download our detailed course brochure to uncover a comprehensive overview, including course costs, program specifics, and more.
5 Days, from 23 to 27 September – 2024
(The course may be available in other languages depending on the total number of applicants for a given language.)
During the course, we will also cover topics regarding the production of gluten free pasta, pre-cooked pasta, pasta from minor cereals, pasta with special additives and oriental noodles.
Attendance to 40 hours of classes, to all training sessions, trials, sensory tests; Access to all presentations and proceedings articles
Certificate of Food Tech Master status.
4 stars hotel accomodation.
Breakfasts, coffee breaks, lunch and dinners.
From/To Venice Airport; Daily transfers from hotel to GEA headquarters and back; Transfers in the evening for dinner.
Experience local cultures and food at the end of daily classes.
GEA is one of the world’s largest systems suppliers for the food, beverage and pharmaceutical sectors. Our portfolio includes machinery and plants as well as advanced process technology, components and comprehensive services. Used across diverse industries, they enhance the sustainability and efficiency of production processes globally.
GEA is listed in the German MDAX and the STOXX® Europe 600 Index and is also among the companies comprising the DAX 50 ESG and MSCI Global Sustainability Indices.
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