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Food Innovation Gateways: Innovative Drying - Online Event


The next Food Innovation Gateways event: Innovative Drying – Technologies and Analytics for High Quality, Sustainable Products will take place from 9am -1pm on Tuesday 26th October 2021. This virtual event will present the latest concepts and innovations in drying technologies and Teagasc research

Innovative Drying – Technologies and Analytics for High Quality, Sustainable Products

Food Innovation Gateways is part of the Teagasc Food Technology and Knowledge Transfer Strategy to support Irish food companies. The Gateways initiative promotes opportunities for the Irish food industry to engage with Teagasc research.

The subject of the next Gateways event is Innovative Drying – Technologies and Analytics for High Quality, Sustainable ProductsThis virtual event will present the latest concepts and innovations in drying technologies, as well as the capabilities of Teagasc in this area.

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 will include 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.

Register here below

Speakers

Dr Eoin Murphy (Teagasc): “Supporting food businesses through innovative drying”

Prof Romain Jeantet (Agrocampus Ouest) and Dr Gaelle Tanguy (INRAE): “Recent trends in innovative drying technology”

Dr Seamus O’Mahony (UCC): “Advances in analytic supporting drying innovation”

Dr Bogdan Zisu (Polar Dry): “Electrostatic Spray Drying of heat sensitive food matrices”

Blake Inglis (Enwave): “Vacuum Assisted Microwave drying of food”

Fabio Talamo (VOMM): “Novel drying technology for manufacture of whey/permeate powders”

Find out more here about Food Innovation Gateways and past events