Concentration and Drying

This badge will be issued following completion of a two-day course entitled, ‘Concentration and Drying’. This course has been designed to introduce course attendees to the principles of concentration and drying technologies utilised in dairy industry, and the factors which can affect final product quality and functionality. Attendees will get to know the different methods for concentration and drying of dairy and food ingredients such as membrane filtration, evaporation and spray drying. This training will be especially valuable to anyone involved with dairy operations, design, quality testing and/or projects dealing with concentrated dairy streams.

Issuer	University College Cork - OVPTL
Issued On	1710244800
Expires	1804852800

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