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Innovative Drying – Technologies and Analytics for Quality, Sustainable Products

Novel food drying technologies have huge potential in food preservation, as the industry seeks to become more environmentally and economically sustainable. Such innovations offer possibilities for ingredient and product development, improved consistency of products and increased opportunities for export.

The programme for this Gateways event included both national and international speakers from academia and industry, as well as an opportunity to hear from Teagasc scientists on the latest research and innovation within Teagasc on drying technologies, powder rehydration and analytical capabilities.

Food Innovation Gateways 2021 Programme (PDF)