See our Events page for planned courses.
The first day concentrates on water activity in foods – what it is, its prediction and measurement, and its relationship to food microbiological and chemical stability. Day 2 focuses on general drying theory, and drying systems used in the food industry. Participants can attend either single day if their interests are specific to that days program.
This course provides practical knowledge of water activity in foods and food drying processes, relevant to drying a wide range of food products (extruded and non-extruded).
Day 1: Water Activity in Food
Day 2: Food Drying Technology
Participants may attend either individual day or the whole course.
Please note: Participants can attend either one of the two days if their interests are specific to that days program.
For typical program: Click here
The course is presented by Gordon Young and/or Frank van Doore of FoodStream Pty Ltd. Gordon has used water activity and related technology in the formulation of extended shelf life products, and in the design of drying processes. His experience in drying systems includes batch drying systems for fruit and nuts, belt drying of processed products, and fluid bed drying of tea. He is also experienced with heat pump drying systems, which enable efficient drying at relatively low temperature.
Who should attend?
- Supervisors, managers, and technologists seeking a greater theoretical and practical knowledge of water activity in foods and / or drying of food and feed products; and
- Those considering starting a drying business.
This training can also be customised and presented to companies on site. Please contact us for further information.