Stay ahead of the curve and join the GEA PASTA SUMMIT 2025!

This must-attend event is dedicated to professionals in the pasta and ready meals industry, where technology, sustainability, and market trends come together to shape teh future of food processing. The Summit will be divided into two modules: 

MODULE I: Fresh Pasta (Sept. 8th-9th)

MODULE II: Dry Pasta (Sept. 10th-11th)

Course Program

MODULE I - FRESH PASTA

• Insights into the North American fresh pasta market.
• Deep dives into raw materials: flours, eggs, and fillings.
• Technologies for dough forming, sheeting, and extrusion.
• Single and double sheet forming machines.
• Microbiology and pasteurization principles.
• Thermal treatment technologies.
• Sustainable pasteurization with GEA microwave pasteurizer.
• Shelf life fundamentals.
• Ready meals technologies.
• Production plant visit.

MODULE II - DRY PASTA

• Insights into the North American dry pasta market.
• Characteristics of raw materials and their impact on processing and final product quality.
• Analytical methods for evaluating raw materials.
• Dough formation and extrusion technologies.
• Dies and molds for dry pasta processing.
• Short-cut pasta drying process.
• Long-cut pasta drying process.
• Production of oriental noodles and gelatinized pasta.
• Innovations and future trends in dry pasta technologies.
• Common defects in finished products and how to manage them.
• GEA’s service approach and local support structure.
• Understanding product quality through organoleptic evaluation.