Food Drying Technology Short Course
14 March, 2018 - 15 March, 2018
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.