Food Freeze-Drying Course
Master the art of freeze-drying foods like strawberries and cooked chicken using tested cycles. Discover how to set up equipment, hit precise moisture and water activity levels, and apply controls during processing to avoid issues like collapse, clumping, and case-hardening, ensuring safe, shelf-stable products every time.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Gain hands-on, science-driven skills to create effective freeze-drying cycles for foods such as strawberries and cooked chicken. Master drying basics, equipment capabilities, probe handling, and real-time moisture checks, then use them to improve 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 adjusting temperatures, pressures, and durations 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.
- Confirm batch quality by recording cycles, checking moisture, water activity, safety, and 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.What our students say
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