Food Tech Master 2026 – Dry Pasta
A focused training experience in dry pasta production technologies.
Join us from November 16th to 20th in Galliera Veneta, Italy.
Organized by GEA Academy, the Food Tech Master – Dry Pasta is a professional training event designed to share knowledge, process expertise and hands‑on experience across the entire dry pasta production chain.
The course combines theoretical principles, mechanical and technological approaches, and applied activities in pilot plants and laboratories, offering a structured learning experience focused on industrial dry pasta processes.
Elevate your dry pasta mastership.
The Food Tech Master edition on Dry Pasta is designed for professionals working across the dry pasta production industry who are looking to deepen their understanding of technologies, processes and industrial best practices. The program addresses the needs of technical and operational roles involved in dry pasta manufacturing, providing a structured learning environment for exchanging expertise and strengthening process awareness.
Typical participants include plant managers and engineers, operations and production personnel, R&D and quality teams, process specialists, and other professionals involved in industrial dry pasta production.
Learn. Interact. Share. Grow.
Early Bird discount available until September 12th.
Event overview
Dates:
November 16th – 20th
Location:
GEA Extruded Food Technologies (EFT), Galliera Veneta – Italy.
Language:
English, with the possibility of simultaneous translation, depending on the number of international participants.
Subscriptions close on October 16th.
Course overview
Theoretical classes
These modules offer a clear and consistent framework for understanding dry pasta manufacturing technologies. The main topics will include:
- Raw materials and product foundations, covering traditional and functional raw materials, with a focus on semolina, cereals and pulses.
- Theoretical principles of the dry pasta industry, including lamination, extrusion and thermodynamics.
- Mechanical and technological approaches to dry pasta production, from dough forming and die extrusion to drying and packaging technologies.
- Drying technologies for dry pasta, with a focus on processes applied to long‑cut and short‑cut pasta lines.
- Machinery, automation and innovation, addressing maintenance principles, automation systems and process and digital innovation.
Hands‑on experience and trials
These sessions provide participants with direct exposure to industrial‑scale applications and evaluation methods used in dry pasta production. Participants will have access to:
Pilot plant trials.
Laboratory analysis and quality checks on different dry pasta types, including traditional, gluten‑free and gelatinized products
Certificate
Certificate of Food Tech Master status.
Experiences
Experience local cultures and food at the end of daily classes.
Full Course
Attendance to different classes, to all training sessions, trials, sensory tests; Access to all presentations and proceedings articles
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.
