Food Freeze-Drying Course
Gain mastery in food freeze-drying using reliable cycles for items like strawberries and cooked chicken. Learn to set up equipment, target moisture and water activity levels, and apply in-process controls to avoid collapse, clumping, and case-hardening, ensuring safe, long-lasting products that stay fresh on shelves.

flexible workload from 4 to 360h
valid certificate in your country
What will I learn?
This Food Freeze-Drying Course equips you with hands-on, science-backed skills to create strong lyophilization 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, shelf-stable outcomes.
Elevify advantages
Develop skills
- Design freeze-drying cycles by setting temperatures, pressures, and times for stable food products.
- Optimise pre-freezing to control ice structure, thickness, and tray loading for better results.
- Use probes and sensors to monitor product temperature, pressure, and moisture in real time.
- Prevent common defects like collapse, case-hardening, stickiness, and clumping in foods.
- Validate batches by documenting cycles, checking moisture, water activity, safety, and quality 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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