The application of Particle Engineering in Food Products

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 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.