Abstract
Particle Engineering leads to the control over the properties of spray-dried particles. Properties, such as stickiness, size, redispersibility, and solubility can be tuned by changing the spraying conditions. Changing the powders' characteristics can increase production yields, product quality, and half-shelf life. Examples of spray-dried powders in food industries are dairy, instant formula, fruits, and other items.
Dr Alberto Baldelli
Dr Alberto Baldelli is a newly appointed senior lecturer at the School of Agriculture and Food Sustainability and a researcher at the Queensland Alliance for Agriculture and Food Innovation (QAAFI). He graduated in Engineering from the University of Alberta (Canada) and pursued his Postdoctoral Fellowship and Research Fellowship at the University of British Columbia (Canada). His areas of expertise are Powder Technology, Spraying Techniques, and Drug Delivery.
Dr Alberto Baldelli, Queensland Alliance for Agriculture and Agriculture and Food Innovation E: a.baldelli@uq.edu.au
For any questions, please contact the QAAFI Science Seminar Committee.
For any questions, please contact the QAAFI Science Seminar Committee.
About Science Seminars
Queensland Alliance for Agriculture and Food Innovation hosts science seminars across the disciplines of animal, horticulture, crop, food and nutritional sciences.
With a range of speakers from Australia and abroad, the series explores how high-impact science will significantly improve the competitiveness and sustainability of the tropical and sub-tropical food, fibre and agribusiness sectors.
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The Queensland Alliance for Agriculture and Food Innovation is a research institute at The University of Queensland supported by the Queensland Government via the Queensland Department of Agriculture and Fisheries.
