Overview

This webinar will cover the freeze drying technology within the food industry, spanning aspects of R&D and commercial manufacturing. An initial overview on the quality attributes of the freeze dried food will be followed by considerations to improve the product attributes in terms of appearance, taste, nutrition and rehydration.

Speaker

Dr Mattia Cassanelli, Biopharma Group

Mattia joined Biopharma Group in February 2018 and he currently works as a Technical Manager of the Consultancy Division, providing support through desktop study, cycle audit, characterisation of the material pre- and post- process, formulation development, optimisation of the freeze drying cycle and tech transfer/scale-up. Mattia’s background includes a PhD focussed on drying mechanisms of hydrocolloids in the food industry from a microstructural point of view at the University of Birmingham. He also gained a Master’s Degree in material engineering, and a Bachelor’s Degree in industrial engineering completed at the University of Trento, Italy.

The material presented has not been peer-reviewed. Any opinions are the presenter's own and do not necessarily represent those of IChemE or the Food & Drink Special Interest Group. The information is given in good faith but without any liability on the part of IChemE.

Format

A one-hour online session: 40 minutes' presentation + 20 minutes' Q&A.

Webinar

This webinar is free of charge and open to all to attend, but if you wish to access the slides and a recording to replay on demand then you'll need to be a member of the Food & Drink Special Interest Group.

If you're interested in giving an online presentation to our international community of chemical engineers, we'd like to hear from you. Please email special interest groups support team with information on yourself and your proposed talk.