Food Freeze-Drying Course
Acquire mastery in food freeze-drying through tested cycles tailored for strawberries and cooked chicken. Explore equipment configuration, precise moisture and water activity goals, plus ongoing process controls to avoid issues like collapse, clumping, and case-hardening, ensuring safe and durable shelf-stable products every time.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Gain hands-on, science-driven expertise to craft effective 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 refine pre-freezing, primary drying, secondary drying, quality checks, safety measures, and batch records for reliable, long-lasting shelf-stable outcomes.
Elevify advantages
Develop skills
- Design freeze-drying cycles by adjusting temperatures, pressures, and durations for stable foods.
- Optimise pre-freezing to manage ice structure, layer thickness, and tray arrangements.
- Employ probes and sensors to monitor product temperature, pressure, and moisture live.
- Avoid common flaws like collapse, case-hardening, stickiness, and clumping in foods.
- Validate production batches with full cycle records, moisture tests, 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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