Weekly study5 hours
Drying and Encapsulation of Food Ingredients in Powder Form
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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.
- 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
Learning on this course
You can take this self-guided course and learn at your own pace. On every step of the course you can meet other learners, share your ideas and join in with active discussions in the comments.
What will you achieve?
By the end of the course, you‘ll be able to...
- Improve product performance i.e. stability, storage behaviour
- Collect relevant data to set-up encapsulation product recipes and processes
- Apply heat and mass balances to scale up dryer requirements
- Interpret drying data and characteristic drying curves
- Evaluate recipes of dry material regarding interactions and storage requirements
- Compare existing technologies and choose the optimal one for the given task
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.