Food and Feed Drying Technology course

Food and Feed Drying Technology course

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27. Apr - 28. Apr

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

Drying is one of the most common operations in food  and feed 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.

Centre for Feed Technology together with the Australian company FoodStream is proud to announce that in spring 2017 a Food and Feed Drying Technology course here at the Norwegian University of Life Sciences (NMBU) in Aas is presented.

FoodStream is an Australian company which, working with extrusion specialist Dennis Forte, has been presenting extrusion training in countries including Australia, Thailand, and New Zealand for almost 20 years.

The 2 days course will cover the principles of drying. One of the first topics will be explaining water activity in products, & related to quality/preservation of the product. And of course, also to the efficiency of the drying process. Then basic drying principles will be explained and also the physics behind it (mass and energy transfer). Thereafter (day 2) more advanced drying is at the agenda, with cases as a central part.

For more detailed information please follow the link

I 2015, we arranged an extrusion course, which you can read about here (in Norwegian). If questions feel free to send questions to

Centre for Feed Technology (FôrTek)
Arboretvn 10, N-1432, Ås
Campus Ås
Published 14. mars 2017 - 14:47 - Updated 23. mai 2017 - 19:09