Food Freeze-Drying Course
Gain expertise in food freeze-drying using proven cycles for items like strawberries and cooked chicken. Master equipment setup, target moisture and water activity levels, plus in-process controls to avoid collapse, clumping, and case-hardening, ensuring safe, shelf-stable products that meet quality standards.

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
This Food Freeze-Drying Course equips you with practical, science-backed skills to create effective lyophilization cycles for foods such as strawberries and cooked chicken. Delve into drying basics, equipment capabilities, probe handling, and real-time moisture analysis, then apply these to refine pre-freezing, primary and secondary drying phases, quality checks, safety protocols, 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 efficiently.
- Utilise probes and sensors to monitor product temperature, pressure, and moisture in real time.
- Prevent common defects like collapse, case-hardening, stickiness, and clumping in foods.
- Validate batches through documentation, moisture checks, 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.What our students say
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