from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Dis Food Freeze-Drying Course gi yuh practical, science-based skills to design strong lyophilization cycles fi products like strawberries an cooked chicken. Learn drying basics, equipment limits, probe use, an in-line moisture analysis, den apply dem to optimize pre-freezing, primary an secondary drying, quality control, safety, an batch documentation fi consistent, shelf-stable results.
Elevify advantages
Develop skills
- Design freeze-drying cycles: set temps, pressures, and times for stable food.
- Optimize pre-freezing: control ice morphology, thickness, and tray loading.
- Use probes and sensors: track product temperature, pressure, and moisture in real time.
- Prevent defects: stop collapse, case-hardening, stickiness, and clumping in foods.
- Validate batches: document cycles, verify moisture, aw, safety, and QC 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 are saying
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