From droplets to powder – amazing spray drying and it’s innovations. Webinar
The webinar presents spray drying as a key technology for producing stable food powders, covering its principles, applications, and the limits of conventional spray drying. It highlights low-temperature spray drying using dehumidified air as an innovative solution that improves quality under gentler conditions, showcasing breakthrough results such as 100% fruit and vegetable powders, and outlining future innovation directions.
This event, organized within the UNIgreen JRC3 Food Technology, Quality and Safety, brings together researchers, students and food industry professionals.
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The webinar presents spray drying as a key technology for transforming food in liquid into stable powders, highlighting its central role in modern food processing and ingredient design. It begins with an overview of the principles and industrial relevance of spray drying, including its applications in flavour encapsulation, functional ingredients, and shelf-life extension. The session then critically examines conventional spray drying, outlining its advantages (efficiency, scalability) and limitations, particularly when handling heat-sensitive or high-sugar materials. A major focus is on low-temperature spray drying using dehumidified air, presented as an innovative solution that enables gentler drying conditions while improving powder quality and process feasibility. The speaker showcases breakthrough results, including the production of 100% fruit and vegetable powders and high-honey-content powders without carriers, achievements not previously feasible with traditional methods. Finally, the webinar addresses future challenges and innovation directions, including process optimisation and expanding applications across the food industry.
Speaker – Aleksandra Jedlińska, Assistant Professor at Warsaw University of Life Sciences
She is a specialist in spray drying who combines academic research and industrial experience to develop innovative low-temperature drying technologies, enabling the production of high-quality food powders, including 100% fruit, vegetable, and high-honey-content powders while bridging laboratory advances with industrial applications.