April 9 – 12:00 pm – 1:30 pm
UNIgreen’s JRC3 – Food Technology, Quality and Safety Webinar Series: Episode 2
This event, organized within the UNIgreen JRC3 Food Technology, Quality and Safety, brings together researchers, students and food industry professionals.
Thematic
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.
When?
On Thursday, 9 April 2026, join us for an online event, from 12:00 to 13:00 CEST with expert speaker and engaging discussions.
Who should join?
Researchers, students, food industry professionals and anyone curious about food quality preservation and in the prevention of food wastage.
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.
