Drying and Encapsulation of Food Ingredients in Powder Form
Educators will facilitate from 18 Feb 2018-17 March 2019 This course is for those working in food production, this includes food scientists and technologists, chemists, and food product developers.
Topics Covered- Fundamentals of heat and mass transfer
- Drying (Modelling, Spray drying, Fluid bed drying, Air drying, Vacuum drying)
- Encapsulation and Coating (Extrusion, Fluid bed coating, Spray drying, Molding)
- Raw materials (Amorphous state, Crystalline materials, Biopolymers, Proteins)
- Functional Properties (In use properties, Storage behaviour, Powder properties, Process requirements)
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| Rating | Not enough ratings |
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| Length | 4 weeks |
| Effort | 5 hours per week |
| Starts | Feb 18 (earlier today) |
| Cost | $464 |
| From | University of Hohenheim, ETH Zurich, EIT Food via FutureLearn |
| Instructors | Reinhard Kohlus, Nora Ruprecht, Jakob Fröhlich, Julia Senge, Erich Windhab |
| Download Videos | Only via web browser |
| Language | English |
| Subjects | Engineering |
| Tags | Science, Engineering & Maths |
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| Rating | Not enough ratings |
|---|---|
| Length | 4 weeks |
| Effort | 5 hours per week |
| Starts | Feb 18 (earlier today) |
| Cost | $464 |
| From | University of Hohenheim, ETH Zurich, EIT Food via FutureLearn |
| Instructors | Reinhard Kohlus, Nora Ruprecht, Jakob Fröhlich, Julia Senge, Erich Windhab |
| Download Videos | Only via web browser |
| Language | English |
| Subjects | Engineering |
| Tags | Science, Engineering & Maths |
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