Dry Pasta

Pavan Headquarters – Galliera Veneta (PD) – Italy

4 October8 October 2021

Class overview


The FOODTECHMASTER is a series of professional training courses organized by Pavan with the aim of sharing knowledge and expertise on food production technology. The next edition will take place in October 2020 and will focus on Dry Pasta processing.

The seminars will be held by Professors of the academic community, industry leaders 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.

The seminar will focus on issues such as raw materials and pasta, fundamentals of rheology, thermodynamics, heat treatment and drying process, production technology and processing, energy recovery and efficiency, hygiene and hygienic safety, process automation, packaging, non conventional pasta.


5 Days, from 04 to 08 October – 2021



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


Plant Managers, Production Managers, R&D Managers, Quality Control Managers, Production Engineers.

Our speakers

Luciano Mondardini

Pavan R&D Director

Vanni Antonello

Pavan R&D Senior Technologist

Donatella Peressini

University of Udine

Marina Carcea

CREA Researcher

Joel Abecassis


Theresa Piromalli

Pavan Analytical Lab

Paolo Guarise

Pavan Project Manager

Francesco Carbone

University of Calabria

Luca Ongarato

Pavan Project Manager

Sandro Rasera

Pavan Technical Director

Michele Zatton

Pavan Plant Engineer

What’s included

The course package includes mentioned services.


40 hours of classes,  attendance to all training sessions, trials, sensory tests; access to all presentations; proceedings articles


Certificate of Food Tech Master status


4 stars Hotel accommodation


Breakfast, coffee break, lunch and dinner


from/to Venice Airport;
daily transfers from hotel to Pavan Headquarters and back;
transfers in the evening for dinner, when necessary


Guided city tours in the evening
(tours may be cancelled in case of bad weather)

Daily programme

The program of the courses may be subject to change.



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).



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.



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;



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.



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.

About this class

Reviews of participants from previous editions

  • Francisco Javier Téllez Melgoza, Quality Manager, Barilla México

    The course for me represents a new experience in the knowledge of dry pasta processing with PAVAN technology, I could understand the TAS technology and everything that leads to the development of new products, the scientific aspects and thermodynamic fundamentals for the elaboration of the product. Professionally it has helped me to improve together with the area of technology, production and research and development, the processes and the development of new products.
  • Treigh Stroud, Technology Professional, Barilla America NY Inc. (USA)

    My experience at the Food Tech master was one of the most memorable I have had. The course took you through every aspect of the technology that is out in use right now and the new technology that is being developed. Food tech master also took us through every aspect of the line, from theory to the maintenance of the lines. When I attended the course, I just started the position at my company as the Technologist. This course was essential in my development in my new roll. I would recommend this course to anyone who is looking for a great experience in the process of making pasta and to experience a great company that is teaching the course.

Past events

Have a look at our past classes.