Workshop: AI Applications for Confectionery Production — Valencia, March 24, 2026
A one-day, hands-on workshop for confectionery production professionals. See how cameras detect product properties, how AI connects with your production data, and how these technologies can help solve your facility's specific challenges.
AI Applications for Confectionery Production
Valencia — March 24, 2026 · 10:00–17:00 CET
12 participants max · €780 per person
Register here →
From buzzword to benefit — what you’ll learn
Join us to demystify AI in confectionery production. See how cameras detect product properties, how AI connects with your production data, and how these technologies can help solve your facility’s specific challenges.
This workshop is for production managers, quality control experts, and technical professionals from the confectionery industry — especially those working with mogul lines or starchless systems.
Objectives
By the end of this workshop, participants will be able to:
- Identify which AI technologies apply to their specific production challenges
- Capture production data from screens, gauges, and paper forms using a phone and AI tools
- Query and process production data in plain language
What you’ll try hands-on
- Measuring gummy viscosity from camera images
- Capturing data off screens and paper with smartphones
- Defect detection using AI models
- Integration with off-the-shelf equipment
- Ask questions in plain language and watch AI analyze the data
- Automate routine analysis tasks
- Privacy: keeping data inside your network
Materials Provided
- Workshop documentation
- Technical specifications for demonstrated systems
- 3-month access to Octanis web platform for testing of AI models
Your Instructor
Sam Sulaimanov — LinkedIn Co-founder and Engineer at Octanis Instruments. Sam develops camera and AI systems for equipment manufacturers and operators using cutting-edge software and off-the-shelf hardware.
With technical support from Makat Candy Technology, a Syntegon company. Deep expertise in mogul line operation, starchless production, and confectionery manufacturing processes.
Details
- Date: Monday, March 24, 2026
- Time: 10:00–17:00 CET
- Location: Valencia, Spain (exact venue confirmed upon registration)
- Price: €780 per person (includes lunch, materials)
- Group size: Maximum 12 participants
- Language: English
Register here →
Places are limited to 12. Register early to secure your spot.
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