Food Freeze-Drying Course
Master food freeze-drying using proven cycles for strawberries and cooked chicken. Learn equipment setup, moisture and water activity targets, plus in-process controls to prevent collapse, clumping, and case-hardening, ensuring safe, shelf-stable products.

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 robust lyophilisation cycles for products like strawberries and cooked chicken. Learn drying fundamentals, equipment limitations, probe usage, and in-line moisture analysis, then apply them to optimise pre-freezing, primary and secondary drying, quality control, safety, and batch documentation for consistent, shelf-stable results.
Elevify advantages
Develop skills
- Design freeze-drying cycles by setting temperatures, pressures, and times for stable food products.
- Optimise pre-freezing by controlling ice morphology, thickness, and tray loading.
- Use probes and sensors to monitor product temperature, pressure, and moisture in real time.
- Prevent defects such as collapse, case-hardening, stickiness, and clumping in foods.
- Validate batches by documenting cycles, verifying moisture, water activity, safety, and quality control specifications.
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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