The FOODTECHMASTER is a series of professional training courses organised by
Pavan with the aim of sharing knowledge and expertise on food production
technology
The next edition will take place in October 2017 and will focus on Dry Pasta production, which is a 5 days, full time course.
The next edition will take place in October 2017 and will focus on Dry Pasta production, which is a 5 days, full time course.
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| Spaghetti worlds Image credit: Carl Milner on Flickr |
The seminars will be held by Professors of the academic community and Process Engineers of Pavan Dry Pasta Division. Topics will cover the entire pasta production process, from theoretical aspects to extremely practical issues as trials in a pilot plant and panel tests for sensory evaluation.
Contents
Raw materials and pasta, fundamentals of rheology, thermodynamics, heat treatment and drying rocess, production technology and processing, energy recovery and efficiency, hygiene and hygienic safety, process automation, packaging, non conventional pasta.
Target
Plant Managers, Production Managers, R&D Managers, Quality Control Managers, Production Engineers
Duration
5 days, 9th - 13th October 2017
Arrival: Oct. 8th (Sunday) evening.
Departure: Oct. 13th (Friday) afternoon.
Pick up from/to Venice Airport, Treviso Airport, Padova Train Station
Language
English. The course may be available in other languages depending on the total number of applicants for a given language.)
Course venue
Pavan Conference Centre Pavan Group Headquarters, Galliera Veneta (Padova)
Accomodation
Hotel la Filanda Cittadella (Padova)
Distance from Pavan Headquarters: 5 km, 5 minutes by car/coach.
Course fee
Euro 3,500, to be paid in advance by bank transfer.
CASSA DI RISPARMIO DEL VENETO
Filiale di Cittadella – PD.
Iban: IT57 B 06225 62520 07400612227H
Account N: 612227/H
Swift: IBSPIT2P375
Course Overview
8th October
- Welcome dinner at the Filanda restaurant (in the hotel)
- Welcome greetings and Course introduction
- Quality of raw materials and pasta: cereals characteristics, starches chemistry, proteins chemistry, minor elements, optimal process parameters, analytical, organoleptic and nutritional aspects
- Basics of rheology: materials characteristics, empirical measures, deformations and stress, elastic and accumulation moduli, shear rate, analytic methods
- Production technology: kneading and extrusion (mixing, gluten development, possible kneading systems, screw configuration, shear rate, forming die)
10th October
- Application of thermodynamics to the drying process: heat exchange principles, air and its water content, balance diagrams, drying kinetics
- Heat treatments on cereal flours: enzymatic activity, effects of milling, basics of amino acids and sugars chemistry, Maillard reaction, furosine test, product final quality
11th October
- Production technology, drying process: state of the art, dryer types, balance curves, diagrams, effects on the product
- Energy recovery and efficiency
- Dough forming tests in Pavan R&D: differences between durum and soft wheat, elasticity and elongation, gluten tensile strength, colour, various extrusion conditions
- Pasta production tests in Pavan R&D: different effects of drying diagrams on the products
12th October
- Packaging: packaging research, conventional polymers, latest materials, vertical and horizontal packaging machines
- Maintenance philosophy and guidelines
- Preventive Maintenance
- Evaluation of pasta made during the production tests
13th October
- Process automation: PLC, operator interface, system and factory architecture, supervising system, remote assistance
- The other pastas: gluten free pasta, pre-cooked pasta, pasta from minor cereals, whole wheat pasta, sheeted pasta, pasta with special additives, oriental noodles.
- Feedback, certificates and final greetings
For more information visit the course website, HERE.
The Global Miller
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which is published by Perendale Publishers Limited.
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