Catch up with the latest developments in spray drying and see how your process can improve and your product can benefit, with Nizo Food Research and CD-adapco.

Often spray drying is an essential processing step to realize desired powder properties such as solubility, instant properties, and flow. Due to the complex nature of the product-process interactions it is a difficult process to control and optimize.

However, recent developments have made it possible to realise major innovative steps in designing, optimizing and controlling spray drying processes, especially with respect to powder quality properties.

This course is intended for anybody involved or interested in spray drying and will show how state-of-the-art and future modeling techniques and technologies can contribute to improve the design, optimization and control of spray drying processes. The presentations cover a wide range of subjects including advanced process modeling and new technologies such as model reduction and monitoring techniques for process control purposes and the use of sorption dryers.

Why come to this course?

- Learn about the new developments in modelling and controlling spray-drying processes. -Discover how new technologies and modelling techniques can improve your drying processes and powder properties. - Meet with drying experts from all over Europe.

This course will be led by dr. Maykel Verschueren, Principal Scientist Processing at NIZO food research.

Please visit: http://www.cd-adapco.com/support/CDAevents.htm to register.

About CD-adapco: CD-adapco is a global enterprise providing advanced computationally based engineering solutions for simulating fluid flow and heat transfer. This includes the Computational Fluid Dynamics (CFD) software (STAR-CD and STAR-CCM+), CAD-embedded CFD options (STAR-CAD Series), training and CFD/FEA engineering and consulting services. Our main offices are in New York, London and Yokohama with subsidiary offices across the world.

About NIZO food research Consumers make greater and greater demands on food producers. Taste, convenience and nutritional value are key words for them, just like safety and the conditions of production. To meet the consumer's demand, food manufacturers have to be capable of rapid innovations without any concession to the quality and reliability of the products. NIZO food research can help companies to achieve this. We do research for clients and we develop technologies for further improvement of products and production processes. Moreover, companies can engage NIZO food research for independent scientific support of health claims connected with products.