About this Event
Join the global stage for innovation in pasta production! GEA Pasta Summit 2025 is the must-attend event for professionals in the pasta and ready meals industry, where technology, sustainability, and market trends come together to shape the future of food processing. Perfect for food industry professionals looking to stay ahead of the curve!
Two modules – One comprehensive event:
🥟 Module I – Fresh Pasta & Ready Meals
📅 September 8–9, 2025
From raw materials to advanced forming and pasteurization systems, you'll gain hands-on insights from GEA experts. Discover market trends, innovative production techniques, and shelf life strategies—all in one event.
🍝 Module II – Dry Pasta
📅 September 10–11, 2025
Explore the full journey of dry pasta—from raw materials to cutting-edge drying and extrusion technologies. Gain insights into product quality, innovation, and future trends with GEA experts.
🎯 Why attend:
- Discover the trends redefining pasta production worldwide
- Engage with GEA experts and industry leaders
- Experience hands-on demonstrations of next-gen food processing technologies
📩 Seats are limited – choose your preferred module or attend the full Summit!
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Course language: English
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The seminars will be held by industry leaders and process engineers of the R&D department from GEA Extruded Food Technologies.
The seminar will be divided in two modules:
MODULE I: Fresh Pasta (Sept. 8th-9th)
MODULE II: Dry Pasta (Sept. 10th-11th)
**WHAT'S INCLUDED**
The course package includes mentioned services.
- VALUE: Theoretical classes and attendance to all training sessions; access to all presentations.
- ACCOMMODATION: 4 stars Hotel accommodation
- MEALS: Breakfast, coffee break, lunch and dinner
- TRANSFERS: Possibility teach out directly to the hotel for free transfers from/to Chicago O’Hare Airport.
**DEADLINE**
Subscriptions close on August 22nd.
MODULE I - FRESH PASTA
Day 1
Info: Welcome coffee & registration
- Introduction to GEA and the global fresh pasta & ready meals market
- Insights into the North American market
- Deep dives into raw materials: flours, eggs, and fillings
- Technologies for dough forming, sheeting, and extrusion
- Single and double sheet forming machines
- Microbiology and pasteurization principles
- Q&A session followed by a networking dinner
Day 2
Info: Thermal treatment technologies
- Sustainable pasteurization with GEA microwave pasteurizer
- Shelf life fundamentals
- Ready meals technologies
- Production plant visit
- Certificate ceremony and event closing
MODULE II - DRY PASTA
Day 1
Info: Welcome coffee & registration - Introduction to GEA and the global dry pasta market
- Overview of the North American dry pasta market
- Characteristics of raw materials and their impact on processing and final product quality
- Analytical methods for evaluating raw materials
- Dough formation and extrusion technologies
- Dies and molds for dry pasta processing
- Short-cut pasta drying process
- Q&A session followed by a networking dinner
Day 2
Info: Long-cut pasta drying process
- Production of oriental noodles and gelatinized pasta
- Innovations and future trends in dry pasta technologies
- Common defects in finished products and how to manage them
- GEA’s service approach and local support structure
- Understanding product quality through organoleptic evaluation
-Event closing
Event Venue & Nearby Stays
The Rose Hotel Chicago O’Hare, Tapestry Collection by Hilton, 5200 Pearl Street, Rosemont, United States
