Spray drying: From theory to practice (USA) – 13 November

“Learn the ins & outs of spray drying and catch up on the latest developments to optimize your process and save on costs”.

Efficient operation of spray dryer processes is a challenging subject with many different aspects. It requires both theoretical understanding of heat and mass transfer during drying and the product physical properties. In this 1-day course, you will be taken from the basics to the practical side of spray drying, thus giving a complete view of the different elements involved with spray drying operations. This course is intended for professionals responsible for the operation, design and optimization of spray drying processes in the food industry.

For the full program click here.

Course fee: $850 ex VAT per participant, including lunch.

Location: Ramada Fresno North Hotel California

Registration form:

Spray drying course US
Account name:
NIZO food research B.V.
P.O.Box 20
6710 BA Ede
The Netherlands

Bank Details:
Rabobank Vallei en Rijn
Galvanistraat 2
6716 AE Ede
The Netherlands

Account No.: 3770.67.806
IBAN: NL14-RABO-0377-0678-06
BIC: RABONL2U

NIZO reserves the right to cancel the course in the event of insufficient number of registrations. The full fee will then be refunded. NIZO reservers the right to alter the details of the programme if unforseen circumstances so demand.
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