{"id":285906,"date":"2026-03-31T15:05:22","date_gmt":"2026-03-31T13:05:22","guid":{"rendered":"https:\/\/www.sggw.edu.pl\/?p=285906"},"modified":"2026-03-31T15:05:30","modified_gmt":"2026-03-31T13:05:30","slug":"from-droplets-to-powder-amazing-spray-drying-and-its-innovations-webinar","status":"publish","type":"post","link":"https:\/\/www.sggw.edu.pl\/en\/from-droplets-to-powder-amazing-spray-drying-and-its-innovations-webinar\/","title":{"rendered":"From droplets to powder \u2013 amazing spray drying and it\u2019s innovations. Webinar"},"content":{"rendered":"\t\t
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\n From droplets to powder \u2013 amazing spray drying and it\u2019s innovations. Webinar\n <\/h1>\n <\/div>\n <\/section>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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The webinar presents\u00a0spray drying<\/strong>\u00a0as a\u00a0key technology<\/strong>\u00a0for producing stable food powders, covering its principles, applications, and the limits of\u00a0conventional spray drying<\/strong>. It highlights\u00a0low-temperature spray drying using dehumidified air<\/strong>\u00a0as an\u00a0innovative solution<\/strong>\u00a0that improves quality under gentler conditions, showcasing\u00a0breakthrough results<\/strong>\u00a0such as\u00a0100% fruit and vegetable powders<\/strong>, and outlining future innovation directions.<\/p>\n <\/div>\n <\/div>\n <\/section>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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This event, organized within the\u00a0UNIgreen JRC3\u00a0Food Technology, Quality and Safety<\/strong>, brings together researchers, students and \u00a0food industry professionals.

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Registration\u00a0<\/a><\/span><\/h5>

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\u00a0future challenges and innovation directions, including\u00a0process optimisation\u00a0and expanding applications across the food industry.<\/p>

Speaker – Aleksandra Jedli\u0144ska, Assistant Professor at Warsaw University of Life Sciences<\/em><\/strong><\/p>

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.<\/p><\/div>\n <\/div>\n <\/div>\n <\/section>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

From droplets to powder \u2013 amazing spray drying and it\u2019s innovations. Webinar The webinar presents\u00a0spray drying\u00a0as a\u00a0key technology\u00a0for producing stable food powders, covering its principles, applications, and the limits of\u00a0conventional spray drying. It highlights\u00a0low-temperature spray drying using dehumidified air\u00a0as an\u00a0innovative solution\u00a0that improves quality under gentler conditions, showcasing\u00a0breakthrough results\u00a0such as\u00a0100% fruit and vegetable powders, and outlining […]<\/p>\n","protected":false},"author":36512,"featured_media":285910,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[142],"tags":[1334],"class_list":["post-285906","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-upcoming-events","tag-unigreen-2"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.sggw.edu.pl\/en\/wp-json\/wp\/v2\/posts\/285906","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.sggw.edu.pl\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sggw.edu.pl\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sggw.edu.pl\/en\/wp-json\/wp\/v2\/users\/36512"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sggw.edu.pl\/en\/wp-json\/wp\/v2\/comments?post=285906"}],"version-history":[{"count":7,"href":"https:\/\/www.sggw.edu.pl\/en\/wp-json\/wp\/v2\/posts\/285906\/revisions"}],"predecessor-version":[{"id":285927,"href":"https:\/\/www.sggw.edu.pl\/en\/wp-json\/wp\/v2\/posts\/285906\/revisions\/285927"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.sggw.edu.pl\/en\/wp-json\/wp\/v2\/media\/285910"}],"wp:attachment":[{"href":"https:\/\/www.sggw.edu.pl\/en\/wp-json\/wp\/v2\/media?parent=285906"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sggw.edu.pl\/en\/wp-json\/wp\/v2\/categories?post=285906"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sggw.edu.pl\/en\/wp-json\/wp\/v2\/tags?post=285906"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}