Lifelong Learning Programme

This project has been funded with support from the European Commission.
This web site reflects the views only of the author, and the Commission cannot be held responsible for any use which may be made of the information contained therein.

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Video Lessons

A collection of video-lessons with successful entrepreneurs ad companies’ manager in the field of agribusiness. These videos will support VET students’ motivation as they aim to underline the consistency between their educational pathway and the needs of the labour market.

Product and process technologies in the field in pasta lab

Thematic area
Agribusiness production
Name of the entrepreneur
Mario Cimaroli
Name of the Company
La Fraiola
Economical Sector
Pasta
Country
Italy
Main Contents of the Video Lesson
Mario Cimaroli showed how to produce pasta in artigianal lab. In particular, he illustrate the role of a new technology, called Monoprocess technology, that allows you to obtain variable-thickness pasta sheets with one or two steps. This new technology is the best system to safeguard the quality and requirements of raw materials. Monoprocessed products give different advantages: Cooking, higher organoleptic qualities, cold working, no collision, making unique colored pies in their kind.This is a true revolution in the field of pasta, an innovative quality production system that only the Abruzzo pasta has adopted in Italy and which determines the preservation of the organoleptic properties of one of the most popular foods on tables around the world.
Learning Object
product and process technologies (Pdf)

Knowledge
Description Level
Knowledge of the importance of technology to produce product with high quality standard Level 4


Skills
Description Level
Ability to evaluate the importance of food technology and how it could impacts on the final products Level 5


Competences
Description Level
Working in food production Level 4

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This project has been funded with support from the European Commission. This web site reflects the views only of the author, and the Commission cannot be held responsible for any use which may be made of the information contained therein.