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Food Freeze-Drying Course

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

What will I learn?

Gain hands-on, science-backed skills to create effective freeze-drying cycles for foods like strawberries and cooked chicken. Master drying basics, equipment capabilities, probe monitoring, and real-time moisture checks, then 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 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 batches through cycle records, moisture tests, water activity, safety, and quality standards.

Suggested summary

Before starting, you can change the chapters and 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. A lot of valuable information.
WiltonCivil Firefighter

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