Event Date: 4 Jul 2019
Freeze drying is an exciting technology that is contributing to value creation of New Zealand’s food and natural products. In discerning markets freeze dried products are valued for their increased flavour, interesting textures and increased retention of natural bioactive components compared to other drying methods.
This workshop brings together four highly experienced professionals with a wealth of practical experience and insight into upcoming developments in freeze drying. It will cover an introduction to freeze drying, application to foods and natural products, equipment selection, and the new technology atmospheric freeze drying. Practical examples will be discussed.
The workshop is suited to those who are new to freeze drying, those interested in investing in freeze drying as well as experienced operators.
When: 4 July 2019, 1:00 to 5:00pm
Where: Christchurch Town Hall (after NZ Institute of Food Science and Technology Conference)
Cost: $50.00 (to cover refreshments, room hire and workshop notes)
Brief Workshop Content
1:15 – 1:25pm: Workshop Introduction (Grant MacDonald)
1:25 – 2:25pm: Introduction to Freeze Drying Technology (Steve Anderson)
- Understanding the concept
- Application in industry
- Requirements to make a successful business model
- Tips for making the freeze drying process better
2:25 – 3:25pm: Freeze Drying Foods and Natural Products (Grant MacDonald)
- Relationship between quality and value in dried products
- Measuring stability of dried products
- Improving processing and shelf life of dried products
3:25 – 3:45pm: Refreshment Break
3:45 – 4:25pm: Freeze Drying Equipment (Blair Kibblewhite)
- Equipment selection
- New developments and innovations
- World perspective
4:25 – 4:45pm: Atmospheric Freeze Drying (Prof. Richard Archer)
- Advantages of atmospheric freeze drying
- Potential application in New Zealand
4:45 – 5:15pm: Roundtable Discussion
(Freeze Dry Services Hub, firstname.lastname@example.org)
Steve has been the Business Manager for a Freeze Drying manufacturer for 25 years. He has designed, set up operations and supported clients around the world. He has had exposure to many products, systems and drying specifications and now supports the industry as an independent advisor.
(Cuddon Freeze Dry, email@example.com)
Blair is the sales and marketing manager for Cuddon Freeze Dry and has a depth of experience in sales and client support for freeze drying operations globally.
Prof. Richard Archer
(Massey University, firstname.lastname@example.org)
Richard is the Logan Campbell Professor of Food Technology in the School of Food and Advanced Technology. He has a wealth of experience in application of Food Engineering to New Zealand’s food industry and is recognised internationally for his work in drying and refrigeration.
Dr Grant MacDonald
(MacDonald and Associates and Absolute Wilderness, email@example.com)
Grant is a Food Scientist/ Food Technologist consultant, and also co-owner of Absolute Wilderness which makes freeze dried meals for the outdoors market. He has specific expertise in seafood, freezing, freeze drying, product development, processing and shelf life extension of foods.