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Food Freeze-Drying Course

Food Freeze-Drying Course
4 to 360 hours flexible workload
valid certificate in your country

What will I learn?

This Food Freeze-Drying Course provides practical, science-based skills to design effective lyophilisation cycles for foods like strawberries and cooked chicken. You'll cover drying fundamentals, equipment capabilities, probe usage, and real-time moisture analysis, then apply these to optimise pre-freezing, primary and secondary drying, quality checks, safety measures, and batch records for reliable, long-lasting results.

Elevify advantages

Develop skills

  • Design freeze-drying cycles by setting temperatures, pressures, and times for stable food products.
  • Optimise pre-freezing to control ice structure, thickness, and tray loading.
  • Use probes and sensors to monitor product temperature, pressure, and moisture in real time.
  • Prevent defects like collapse, case-hardening, stickiness, and clumping in foods.
  • Validate batches by documenting cycles, verifying moisture, water activity, safety, and quality specs.

Suggested summary

Before starting, you can change the chapters and the workload. Choose which chapter to start with. Add or remove chapters. Increase or decrease the course workload.
Workload: between 4 and 360 hours

What our students say

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EmersonPolice Investigator
The course was essential to meet the expectations of my boss and the company I work for.
SilviaNurse
Great course. Lots of valuable information.
WiltonCivil Firefighter

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