Freeze Drying Delicate Foods
Presented by Professor Richard Archer - Massey University
Richard Archer is the current Logan Campbell Professor of Food Technology at Massey University. He is Chief Technologist of the FIET research programme and Director of the FoodPilot. He spent 20 years in the dairy industry before returning to Massey in 2004. A food process engineer, he works across most industry sectors mainly in new processes for-co-product streams.