Food drying technology short course 2016

Drying is one of the most frequently used operations across the food processing sector and is critical to the safety, quality and functionality of many food products and ingredients — but it is often poorly understood and inefficient.

This course aims to give participants an understanding of commonly used drying technologies and how these can be improved. It will include practical demonstrations of drying assessment tools and drying technologies, as well as a visit to CSIRO's food innovation centre pilot plant.

It is suitable for product development and process improvement technologists; process engineers; managers in innovation, technology, product development, technical, quality assurance and food safety; as well as entrepreneurial investors, retailers, universities and government.

Program outline