Modern Drying Technologies for Value-Added Food & Agricultural Products

Join us for a focused webinar that brings together the science and practical know-how behind modern drying technologies used in food and agricultural product processing. This session is designed for R&D scientists, quality managers, product developers, processors, and academic researchers who work with dehydrated foods, powders, snacks, and value-added ingredients. We will cover essential drying principles, key quality attributes and how to measure them, and a clear, industry-oriented comparison of major technologies—including hot air and heat pump drying, spray drying, microwave vacuum drying, and freeze drying. Participants will learn how different drying parameters and equipment impact color, flavor, texture, nutrient retention, and shelf life, as well as safety, and gain useful guidance on critical control points, water activity targets, and regulatory considerations. Whether you’re optimizing an existing process or exploring new drying technologies, this webinar will provide actionable insights backed by scientific fundamentals and real-world industry relevance. Join us and strengthen your technical foundation for making better, safer, and more efficient dried products.