Advanced courses on production aspects of fresh pasta - July 2010

The next course organized by Pavan will include a training course about fresh pasta and ready meals dedicated to company owners, managers and functional foremen.

FRESH PASTA COURSE

Duration: 3 days - Date: 12 - 14 July 2010 - Language: English

Topics: raw materials and pasta, analytical methods, fresh pasta fillings, microbiological aspects and thermal treatment effects, shelf-life, hygiene and sanification, process automation packaging, refrigeration chain, production factory lay-out.

Target Group: Plant Managers, Production Directors, R & D Managers, Quality Control Managers, Technicians .

For further information write to marketing@pavan.com

Deadline for registration: 28 May 2010

 

The Pavan School of Food Technologies provide training courses for executives and managers of the pasta, snacks, breakfast cereals industries and allied.

Trainings can last just a few days or one week or two weeeks and are held in different languages: Italian, English, Spanish, Arab, Japanese.

The top level quality of the courses come from the technical and technological experience that Pavan gained in its half century experience in the market, also considering the high importance the Group always reserved to the scientific research applied to different fields (microbiological, chemical, physical-chemistry, rheological, nutritional and related to packaging). That’s why some teachers are Pavan R&D staff members, technologists and engineers, while others are professors from universities and public institute of research involved in the agro-industrial sector or members of leading companies in their specific business areas. The lessons follow specific programs prepared on the basis of the knowledge needs emerging in the specific food sector: the state-of-the art features in research and technologies are widely illustrated and discussed. The theoretical lessons are integrated with practical demontrations and visits to food factories.