Course: Drying and Encapsulation of Food Ingredients in Powder Form

Carbohydrates as a raw material for encapsulation. Carbohydrate capsule and gel systems as focus

Proteins as raw material for encapsulation. Focus on protein structuring in film-/gel bead format

Capsule structure tailoring and preservation in spray drying /-chilling

Aero-/hydrodynamic principle and encapsulation processing equipment

Heat-/mass transfer principles of capsule microstructuring

Structure formation for encapsulation in spray drying /-chilling

Fundamentals of extrusion processing for micro-structuring / encapsulation

Product development related aspects with encapsulation focus

Congratulations, you have just completed week 3! The week started by introducing important raw materials for encapsulation. As these are often carbohydrates, different characteristics like amorphous and crystalline state, glass …

Congratulations, you have just completed week 2! The week started with the fundamentals of mass transfer and how it is coupled to heat transfer. The main focus here was on …

Congratulations, you have just completed week 1! The aim of this week was to first give you all the fundamentals you need to know for successful understanding of the subsequent …