This short course combines the practical perspective of experienced industry professionals with in-depth technical knowledge of drying processes.

Drying is one of the most common operations in food and feeds production. It is used across virtually every sector/commodity. It is critical to the quality and/or functionality of many products, and it is one of our most energy-intensive process operations. Yet it is often poorly understood and inefficient.
This short course combines the practical perspective of experienced industry professionals with in-depth technical knowledge of drying processes.