Last week the Pavan Conference Centre hosted the 2017 edition of the Food Tech Master on Snack Pellets Manufacturing.
Students coming from France, Germany, India, Mexico, Poland, Spain, UK and Italy joined this course hold by Dr. Vincent Melenhorst (Avebe), Heidrun Lambers and Ansgar Balzer (Emsland Starke), Emanuela Munari (Munari mill), Bobby Kane (Heat&Control) and by the R&D team of Pavan Group.
The course was articulated into three different parts. The first one treated theoretical aspects such as raw materials, flours, starches and ingredients, then focused on the technical and technological issues of extrusion cooking, pellet shaping, drying, frying and flavoring.
Students had a one-day visit at a pellet manufacturing plant: here they could have the chance to experience how a real plant fully equipped with Pavan lines works, see how the development and industrialization of snack pellets happens, have an overview of markets and trends.
The third part took place in the Pavan R&D area: after trials at the pilot plant the students experienced the analytical methods and the evaluation of the pellets they manufactured.
The working group was made up of professionals that paid very high attention and actively participated to the three parts of the course, giving great satisfaction both to lecturers and to the all Pavan organization.
Our wish to all the students is to take with them valuable information and increase their expertise, to be applied to their every day job!