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EIT Food

Drying and Encapsulation of Food Ingredients in Powder Form

EIT Food , University of Hohenheim and ETH Zurich via FutureLearn

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Overview

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.

This course is for those working in food production, this includes food scientists and technologists, chemists, and food product developers.

Taught by

Vivien Bodereau

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