Freezing technology and optimum performance

December 01, 2022 03:00 PM Asia/Manila

Quick freezing process for food preservation started in the early 1900’s and is now used to produce about 46 billion Tons of Frozen Food per year around the world. Freezing technology has progressed constantly to improve food safety and obtain maximum product yield with a minimum of energy consumption. Understanding frozen food science and freezing technology is key to reaching product quality and recent sustainability targets.

During this webinar, our specialists will guide you through freezing technology and the best way to achieve optimum results.

Here’s what you will learn during this webinar:

  • Science of freezing food
  • Product frozen quality and yield 
  • Freezer performance drivers
  • Best practices for optimum freezer operation

The webinar will take place on December 1, 2022, 15:00 pm PHST | 8:00 am CET. It will last 45 minutes, followed by a Q&A session. Register via the button on the right-hand side of the page. 


Please join us and discover the science behind freezing technology and how to get the best performance during the process


Mathieu Nouhin

Director Product & Application Management - BU Frozen Food, GEA

‘Mathieu has 23 years of experience in freezing and refrigeration. He held positions in engineering, development, sales, application and product management. He has a passion for helping customers in better understanding freezing science for optimum freezer operation and product frozen quality.”

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