Spray drying and powder technology for food production and protein technology

During this two-day course, 25-26 January, you will gain fundamental knowledge about the technology of spray-drying.

Spray drying is a drying method for liquid products where the liquid is atomized through nozzles or sprayers under high pressure. The technique is widely used for the production of a wide variety of powders within the food sector such as dairy powders, protein powders, instant coffee, fat powders, etc. but also non-food products such as detergents, pharmaceutical powders, ceramic materials, fertilizers, etc. Lectures will also be held on the characterization of spray-dried powders and how different characteristics influence powder properties such as flowability and behavior at rehydration.

The course will include pilot tests, which will provide the participant’s hands-on experience. This will be a unique chance to learn more about separation technology. In addition, you will have the opportunity to meet other companies, academics, and students interested in this field.