Courses on production technology of dry pasta

Pavan Group will organize two new advanced courses on the production technology of dry pasta, fresh pasta and ready meals.

These trainings are addressed to plant managers, production directors, R&D managers, technologists and pasta producers willing to improve their knowledge of the technology in the pasta production processing.

The courses will alternate classes of didactic-scientific character with practical tests in laboratory and in workshop using the pilot machines and equipments available in the research and development area of Pavan.

The dry pasta course will take place between July 5 and 9 and the fresh pasta technology training course will be between 12 and 14 July in Italy.

Training topics for the dry pasta course include quality of raw materials and pasta, basics of rheology, kneading and extrusion, drying process and heat treatments on cereal flours, energy recovery and efficiency, packaging, maintenance and process automation, hygiene and hygienic safety, non-conventional pasta.

Companies interested in the fresh pasta technology will receive knowledge on unit operations in fresh pastas and ready meals production, raw materials characterisation and analytical methods, fresh pasta fillings, microbiological introduction and thermal treatment effects, shelf life (pasteurisation bases), hygiene and sanitisation, thermal treatment equipments, fresh pasta packaging, refrigeration chain.