Food Freeze-Drying Course
Acquire mastery in food freeze-drying through tested cycles tailored for strawberries and cooked chicken. Delve into equipment configuration, ideal moisture and water activity levels, plus live process monitoring to avoid issues like collapse, clumping, and case-hardening, ensuring safe and shelf-stable food products every time.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Gain hands-on, science-backed expertise in crafting reliable freeze-drying cycles for foods such as strawberries and cooked chicken. Master core drying principles, equipment capabilities, probe handling, and real-time moisture checks, then use them to perfect pre-freezing, primary drying, secondary drying, quality checks, safety measures, and batch records for dependable, long-lasting shelf-stable goods.
Elevify advantages
Develop skills
- Design effective freeze-drying cycles by adjusting temperatures, pressures, and durations for stable foods.
- Optimise pre-freezing processes to manage ice structure, layer thickness, and tray arrangements.
- Employ probes and sensors to monitor product temperature, pressure, and moisture levels live.
- Avoid common flaws like collapse, case-hardening, stickiness, and clumping in food items.
- Confirm batch quality by recording cycles, checking moisture content, water activity, safety, and quality standards.
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.What our students say
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