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Event date and time

Tuesday 1 - Wednesday 2 Mar 2022
8:15am to 4:30pm


CSIRO's food innovation centre
671 Sneydes Road, Werribee VIC

Drying is one of the most frequently used operations across the food processing sector and is critical to the safety, quality and functionality of many food products and ingredients. However, it is one of the most energy-intensive processes and is often poorly understood and inefficient.

This course aims to give participants an understanding of drying technologies commonly used across the food industry and how we can improve current processes and products and design/select new systems that are safe, effective and efficient.

Please note:

From 1 January 2022 it will be a requirement that all staff, visitors, and contractors must be fully vaccinated to attend a CSIRO site, unless they have a valid medical exemption. Registration to this event indicates your acceptance and understanding that you may need to provide evidence of your vaccination status to attend this event. For more information please refer to the CSIRO Privacy Policy.


  • Early bird registration

    Expires 21 January 2022


  • Early bird registration - AIFST member

    Expires 21 January 2022


  • Full registration

    From 22 January 2022


  • Full registration - AIFST member

    From 22 January 2022


Dates and Times

Event date: Mar 2022

01 March - 02 March 2022

CSIRO's food innovation centre

8:15am to 4:30pm

671 Sneydes Road, Werribee VIC
Get Directions


Debra Krause

More information

The program combines the practical experience and in-depth technical knowledge of industry professionals and CSIRO. It was first run at Werribee in March 2016, and has received ongoing very positive feedback from participants.

We will present basic drying theory, how the theory relates to practical application and systems currently used in the food industry. We will then go on to discuss water activity in foods and how it relates to both the quality/preservation of products and the efficiency of the drying process.

Principles of psychrometrics will be combined with heat and mass balance techniques to analyse and design drying processes, demonstrated using practical examples.

On Day 2, we will explain more advanced drying concepts, using practical examples to demonstrate how drying curves can be modelled and predicted based on real data. Quality issues in dried products will also be discussed in more detail, and case studies presented to show how a range of drying processes can be improved.

Program outline

  • basic drying theory
  • drying systems used in the food industry
  • water activity in food
  • psychrometrics of drying
  • heat and mass balance techniques and analysis of drying systems
  • modelling a drying curve
  • design and specification of drying systems
  • improving efficiency of drying systems
  • dried product quality
  • laboratory and pilot plant demonstrations
  • optional session on spray drying

Who should attend?

Product development technologists, process improvement technologists, process engineers, innovation managers, technology managers, product development managers, technical managers, quality assurance managers, food safety managers, entrepreneurial investors, retailers from the food manufacturing industries, universities, and government.

This course is currently scheduled to run on-site at Werribee. However, depending on COVID restrictions at the time, this may be subject to change. Registrations will close 21 February 2022.


$1540.00 Early bird registration by 21 January 2022
$1760.00 Registration fee from 22 January 2022

Registration closes 21 February 2022.

AIFST members receive 10% discount

All fees include GST

Lunch and refreshments are included for onsite attendees.

CSIRO logo

CSIRO's food innovation centre makes it easy for food and ingredient companies to access our extensive expertise, technologies and support in innovation, including our $50m world-class food manufacturing pilot plants. From adopting innovative technologies and improving process efficiency to creating high value products for new markets, we partner with industry every day.

FoodStream logo

FoodStream Pty Ltd is a private R&D company offering a complete range of professional technical consulting services to the food processing industry, including a range of specialist training courses. Due to its unique business structure, FoodStream is able to deliver innovative, flexible solutions to the needs of food processors. Course presenters Gordon Young (Food Industry Engineering) and Dennis Forte (Dennis Forte and associates) are associates of FoodStream


CSIRO's food innovation centre


Food drying technology short course program (PDF, 192KB)

Upcoming events


Clextral logo

Leveraging its core expertise in twin-screw technology, Clextral provides its customers with turnkey processing lines that integrate extruders, dryers and ancillary equipment. Its reliable and innovative systems are quality and excellence benchmarks in its three key markets: Food & Feed, Green Industries and Powder Industries.

Buhler logo

For more than seven decades, processors have turned to Bühler for research, technology, and experience in drying solutions.

The world's largest manufacturer of conveyor dryers, roasters, toasters, and expanders, Bühler innovations in dryer design have changed the industry: backed by a global network, a multi-disciplinary team assures success from initial design meetings through equipment manufacturing, installation, and start up.

With unrivaled processing knowledge and value-added services like training, energy audits, digital services, and both process and product development, Bühler helps its customers differentiate themselves in an ever-changing marketplace.

Invaluable services like fast parts delivery and technical support, process evaluations, and refurbishments or expansions maximize uptime, capacity, and efficiency for a variety of products (from food to feed to industrial materials).

Privacy statement

CSIRO is committed to your privacy and will use your personal information in accordance with the Privacy Act 1988 (Cth), including in accordance with this privacy statement. You have received this invitation because you have previously indicated you would like to receive communications from CSIRO about CSIRO events and activities, which includes this Food drying technology short course. As CSIRO is collaborating with FoodStream associates Gordon Young (Food Industry Engineering) and Dennis Forte (Dennis Forte and associates) to deliver this event to you, CSIRO would also like to be able to share your contact details with Food Industry Engineering so that they can also contact you about their activities and events. If you consent to CSIRO sharing your contact details with Food Industry Engineering, please tick the "I consent to CSIRO sharing my contact details with Food Industry Engineering"consent box when registering. If you have any questions or if you would like to access your personal information held by CSIRO, please contact us at For further information about CSIRO's privacy policy, see


CSIRO does not issue refunds for cancellations made within 7 days of an event. You may wish to nominate an alternate delegate - please contact us to do so


The course may be cancelled if numbers are insufficient by the registration closing date.