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Food Freeze-Drying Course

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

What will I learn?

This Food Freeze-drying Course gives you practical, science-based skills to design robust lyophilization cycles for products like strawberries and cooked chicken. Learn drying fundamentals, equipment limits, probe use, and in-line moisture analysis, then apply them to optimize pre-freezing, primary and secondary drying, quality control, safety, and batch documentation for 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 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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SilviaNurse
Very great course. Lots of valuable information.
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