Food Drying Technology Short Course

14 March, 2018 - 15 March, 2018


Index

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. However, it is one of the most energy-intensive processes and is often poorly understood and inefficient.

This course aims to give participants an understanding of drying technologies commonly used across the food industry and how we can improve current processes and products and design/select new systems that are safe, effective and efficient.

Event Details


Date 14 March, 2018 - 15 March, 2018
Online Click here to visit the event website
Venue CSIRO Food Innovation Centre - Victoria
Organiser CSIRO & FoodStream

Event Location


CSIRO Food Innovation Centre - Victoria
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