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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?

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.
Workload: between 4 and 360 hours

What our students are saying

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The course was essential to meet my boss's and the company's expectations.
SilviaNurse
Really great course. Lots of valuable information.
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