Event Details

Industrial Visit to Gustora Pasta Factory at Bagru by Students of Department of Hotel Management

FROM 29 Jan 2026 TO 29 Jan 2026

Venue : Gustora Factory Bagru @

The Department of Hotel Management organized an industrial visit to Gustora to provide students with practical exposure to modern food production systems and industrial operations. The visit was planned to enhance students’ understanding of large-scale food manufacturing processes and to bridge the gap between classroom learning and real industry practices.

During the visit, students observed the complete pasta production cycle including raw material selection, mixing, kneading, extrusion, shaping, drying, cooling, packaging, storage, and quality control procedures. Special emphasis was given to the use of premium durum wheat semolina, a high-protein wheat variety widely used in quality pasta production for its superior texture, firmness, nutritional value, and ability to retain shape after cooking. Students learned how the selection of raw ingredients directly influences the final product quality.

Industry experts also demonstrated the use of unique bronze dies in the pasta shaping process. They explained how bronze dies help create a rough and porous surface texture on pasta, allowing sauces to adhere better and enhancing the overall dining experience. Students were introduced to a variety of pasta shapes produced through different die molds, such as penne, fusilli, spaghetti, macaroni, farfalle, and other specialty forms designed for specific culinary applications.

In addition, students gained insights into hygiene protocols, food safety standards, machinery handling, automated production systems, packaging technology, and regulatory compliance followed in the food processing industry. The visit was highly informative and gave students valuable practical knowledge of modern manufacturing techniques, ingredient science, and commercial food production standards.