The next edition will take place in September 2024 and will focus on Dry Pasta and Noodles processing.

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.

Duration

5 Days, from 23 to 27 September – 2024

Language

English.

(The course may be available in other languages depending on the total number of applicants for a given language.)

Target

• Plant Managers
• Production Managers
• R&D Managers
• Quality Control Managers
• Production Engineers

WHAT'S INCLUDED 

Program overview

PROGRAM OVERVIEW

Course Program

Theoretical classes:

• Quality of raw materials and pasta
• Basics of rheology
• Dry pasta and Noodles Production Technology
• Basics of extrusion
• Application of thermodynamics to the drying process
• And much more..

Trials:

• Laboratory analysis
• Practical demostrations
• and much more..

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.

Trials

• Technology Center trials: Practical demonstrations for snack pellets and direct expanded processing
• Laboratory, analytical methods and final product evaluation