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Food and Feed Drying Technology, Europe (Norway)

This short course is presented by FiE in conjunction with FoodStream and the Centre for Feed Technology (FôrTek), Norway.

This short course is presented by FiE in conjunction with FoodStream and the Centre for Feed Technology (FôrTek), Norway.

FoodStream is an Australian company which, working with Gordon Young of FiE and process engineering specialist Dennis Forte, has been presenting practical training programs in countries including Australia, Thailand, and New Zealand for almost 20 years. This is this course was presented in Norway for the first time in 2016, with excellent feedback from participants.  Extrusion courses are also available:

We appreciate support/sponsorship from companies involved in providing equipment and services relevant to drying. Download information on sponsorship opportunities.



Download pdf information brochure on Food & Feed Drying course (2017 version - 2018 version being finalised).

Drying is one of the most common operations in food  and feed production. It is used across virtually every sector/commodity.  It is critical to the quality and/or functionality of many products, and it is one of our most energy-intensive process operations.  Yet it is often poorly understood and inefficient.

This short course in Drying Technology combines the practical perspective of experienced industry professionals with the in-depth technical knowledge of drying processes.

The course will start by explaining water activity in products, and how it relates to both the quality/preservation of the product and the efficiency of the drying process. We will then go on to the basics of drying theory and how this theory relates to practical application. Different types of drying systems will be explained.  Principles of psychrometrics will be combined with heat & mass balance techniques to analyse and design drying processes, demonstrated using practical examples.

On Day 2, more advanced drying concepts will be explained, using practical examples to demonstrate how drying curves can be modeled and predicted based on real data.  Quality issues in dried products will also be discussed in more detail, and a case study presented to show how existing drying processes can be improved.  The program will finish with a series of case studies about different drying technologies.

This course is about understanding the drying technologies used commonly across the food and feed industries - and how we can use that understanding to improve current processes and products, or design/select new systems that are both effective and efficient.

Download planned course program

Handout notes directly relevant to the presentations are included in the registration fee.  Participants can order more detailed notes as a bound volume at additional cost.

The course will be presented in English.


Thursday & Friday 26 & 27 April 2018

Tea/coffee will be available from 8:15 am on the first day, ready for the program to start at 8:30 am. Presentations will conclude by 4:30 pm on the final day.


Centre for Feed Technology (FôrTek), Arboretvn 10, N-1432, Ås (near Oslo), Norway


Registration Fee:

9400 NOK per person (or equivalent in other currency at time of invoicing - approx EUR1000, USD1170). Registration fee is set in Norwegian Krone and will vary when converted to other currencies according to fluctuations in exchange rates.

  • A 10% discount for registrations received and paid by 13 March 2018
  • A 10% discount applies for three or more course registrations received together from the same company.
  • Those who also attend the Aquafeed Extrusion program or the Pet Food Extrusion program can attend this Drying course at the 30% discounted rate of 6600 NOK.

The registration fee includes handout notes directly related to the presentations, as well as lunches, and morning and afternoon teas.

Special fees for PhD students and non-profit research organisations (subject to places available). Advise on registration form if claiming special fee:

  • PhD students – 5200 NOK (or equivalent in other currency).  Advise University you are enrolled in at registration.
    • Non-profit research organisation (including University staff) – 7300 NOK

Registrations close 23 April 2018.


To book places at the course, use the following registration form(FiE Privacy Policy)

We will confirm your registration  and send an invoice for your registration fees.  Fees must be paid prior to the course

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To book places at the course, use the link to access the registration form. (FiE Privacy Policy)

To book places at the course, use the link to access the registration form. (FiE Privacy Policy)

Course Presenters

The main presenter is Mr Gordon Young, a food process engineer who has worked extensively in drying technology and drying system design.  We is also experienced in a wide range of other food processing technologies, including extrusion and thermal processing.

Mr Dennis Forte, a chemical engineer with extensive experience in extrusion processing and associated processes including drying systems.  Dennis has worked with a wide variety of companies and across numerous food and feed commodities.

Who Should Attend?

This program is relevant to technical staff interested in the design, selection, or optimisation of drying processes for both food and feed products.


Participants must organise their own accommodation.  Some options include:

a.      Thon Hotel Ski. Special course price NOK1215 per night including breakfast. Book directly with the hotel using booking code "NMBUAPRIL"

b.      Reenskaug Hotel Drøbak. Special course price single room with breakfast NOK1090 per night.  Book direct with the hotel and say you are attending the course at NMBU.

c.      Hotels in Oslo (within commuting distance – see below).

Getting to the Venue

Two of Norway’s largest highways, European route E6 and European route E18, run through the municipality, and many of the inhabitants commute from Oslo

The bus, train and public transport in general is administered by Ruter in Oslo and Akershus. A bus ticket costs between 50 – 100 NOK depending on how far you are travelling, and can be bought directly on bus.


The train to Oslo is called “Skøyen” and leaves from Platform 1 in Ås station 51 minutes past every hour, and arrives in Oslo 30 minutes later. The train back to Ås is called ”Moss” and leaves 18 minutes past every hour, usually from platform 9 or 10 in Oslo Central Station. Make sure to keep tickets/receipts of all kind of transportation, while you are on board. Random checks are performed by MInistry of Transport and a fine of 900NOK or more may be enforced in case of absence of proof of ticket.

You can buy tickets from the ticket machine in the station, which accepts coins and bank cards only. You can also buy tickets on board the train, but it will cost 20Nok extra for each trip. The train tickets are also valid on public buses and are valid for more than 1.30 hours, so with a train ticket from Ås to Oslo for example you can also have a bus ride in Oslo for some time. Similarly with the return ticket to Ås you can take the bus back to Pentagon with the same ticket.

The monthly card will take you all over Oslo and Akershus by all means of public transport for 920 NOK a month, and is the best option if you intend to travel every day. For single trips the prices are 70 NOK one way to Oslo. There are no student discounts on this route.

What participants need to bring

If you are interested in visiting the Fortek pilot plant, flat, fully enclosed footwear, or steel-toed industrial safety shoes, are to be worn and full leg coverage (ie trousers) is required. Skirts, short pants or 3/4 length trousers are not suitable.

We also suggest usual items such as notepad, pen or pencil, and highlighter.

Cancellation Policy

Fees, less a 10% handling charge, will be refunded if participants cancel their registration prior to the closing date for registrations. Fees will not be refunded after that date, but a substitute participant will be accepted at any time.

Foodstream Pty Ltd reserves the right to cancel or postpone the course if necessary (e.g. due to insufficient registrations). In this case a full refund of fees will be available.  FoodStream’s Liability is limited to the registration fee only, and FoodStream cannot be held liable for air fares, accommodation, or other related expenses.

Further Information & Enquiries

Use the "Contact Us" page, or contact:

  • Gordon Young, Food Industry Engineering (Australia) Ph +61 414 681200