Drying and Encapsulation of Food Ingredients in Powder Form
Duration 4 weeks
Weekly study 5 hours
Premium course $464 What's included?
Explore methods for the drying and encapsulation of food
High quality food is typically highly sensitive, especially to oxidation. This kind of food requires specialist treatment to avoid degradation and food spoilage. On this course you will learn about one such treatment: drying and encapsulation.
You will learn the fundamentals of the drying and encapsulation process, exploring different techniques and methods. You will learn how to improve product performance by understanding areas like stability and storage behaviour. You should leave the course able to advise on process and product design and guide decisions for optimum food production.
What topics will you cover?
- Fundamentals of heat and mass transfer
- Drying (Spray drying, Fluid bed drying, Air drying, Freeze drying)
- Encapsulation and Coating (Extrusion, Fluid bed coating, Spray drying)
- Raw materials (Amorphous state, Crystalline materials, Biopolymers, Proteins)
- Functional Properties (In use properties, Storage behaviour, Powder properties, Process requirements)
As this course is on an advanced level, it requires prior knowledge in food technology or process engineering.
Educators will facilitate from 18 Feb 2019-17 March 2019
Who is the course for?
This course is for those working in food production, this includes food scientists and technologists, chemists, and food product developers.
Who will you learn with?
EIT Food is Europe’s leading food innovation initiative, with the aim to create a sustainable and future-proof food sector.
Founded in 1818 after devastating famines, the University of Hohenheim is a profile university focusing on research and educational programs in agricultural, natural, social and communication sciences
This is a premium course. These courses are designed for professionals from specific industries looking to learn with a smaller group of like-minded individuals.