from 4 to 360h flexible workload
certificate valid 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.What our students say
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Course in PDF
