Introduction: Discover the Magic of Freeze Drying!
Ever wondered how astronauts enjoy tasty meals in space or how hikers pack lightweight, flavorful food for long adventures? The secret is freeze drying – a fascinating process that locks in taste, texture, and nutrition while removing moisture. Unlike traditional drying, freeze drying uses low temperatures and a vacuum to turn ice straight into water vapor, leading to minimal heat damage and nutrient loss!
From fruits and veggies to full meals, freeze drying makes food shelf-stable, easy to store, and simple to rehydrate. Whether you’re prepping for emergencies, planning your next camping trip, or just curious about food science, this workshop will show you why freeze drying is the ultimate preservation technique.
Why Attend our Hands-On Freeze Drying Workshop?
- Learn the scientific principles behind freeze drying, how freeze dryers work, best practices for food quality and food safety from university and industry experts.
- Explore a new, practical food preservation method for long-term storage, emergency preparedness, and convenient travel meals made easy.
- Experiment with flavors, textures, and creative recipes using a home freeze dryer and commercial freeze dryer.
- Tap into the growing market for freeze-dried snacks, meals, and specialty products while networking with peers, small business owners, and food industry leaders.
Join us and learn how to make your food last longer without losing the flavor!
Who Should Attend?
This workshop is perfect for anyone curious about the process of freeze drying – whether you are a foodie looking to preserve flavors, an entrepreneur exploring new product ideas, or a cottage food producer aiming to expand your offerings. Since the workshop will take place in a pilot plant environment, participants must be at least 14 years old. All participants are required to wear long pants and closed-toe shoes with rubber soles in order to participate in the hands-on activities.
UNL students who wish to participate in this workshop and receive course credit should enroll in FDST 492 – Special Topics (1 credit hour) in the Spring 2026 semester. The deadline to register is January 11, 2026 for open registration and January 20, 2026 for late registration. The last day to add a regular session class is January 20, 2026.
Workshop Topics and Activities
These topics are subject to change based on availability of speakers.
- Freeze Drying Principles and Food Applications
- Things to Consider during Product and Process Development
- Best Practices for Food Quality and Food Safety
- Water Activity and Moisture Control
- Strategies to Extend Shelf-Life – Packaging Needs
- Commercialization Strategies
- Scaling Up your Freeze Drying Operation
- Working with a Co-Manufacturer
Dates and Location
The two-day hands-on workshop will be held on
April 11, 2026 from 9:00 am to 5:00 pm
and
April 12, 2026 from 9:00 am to 2:00 pm
at the
Food Innovation Center (FIC)
1901 N 21st St, Lincoln, NE 68588
on the Nebraska Innovation Campus (NIC) of the University of Nebraska-Lincoln.
All lectures will be held in the training room (Room 111) and all hands-on demonstrations will be conducted in the pilot plants of The Food Processing Center (FPC).
30-Day Online Access to Workshop Materials
All participants will have access to all materials (i.e., lecture presentations, videos, etc.) online until May 12, 2026. Participants who successfully pass a quiz (i.e., 70% score) will receive a digital badge from the University of Nebraska-Lincoln.
Digital badges serve as a verified credential that demonstrates your skills and knowledge in freeze drying. Badges can be displaced on LinkedIn, resumes, and portfolios, making your expertise visible to employers and peers.
Participants must attend the in-person two-day hands-on workshop and successfully pass the online quiz in order to receive the digital badge.
Traveling to Lincoln, NE and Lodging Options
By car, Lincoln, NE is served by Interstates 80 & 180, U.S. Route 6, U.S. Highways 34 & 77, and Nebraska Highway 79. By plane, the nearest airports are Lincoln Municipal airport (LNK, 4.2 miles from the NIC and Omaha Eppley Airfield (OMA, 58 miles from NIC).
The NIC features the Scarlet Hotel, a tribute Portfolio Hotel, which is located less than one block from the Food Innovation Center and the NIC Conference Center. The hotel features several restaurant options and a coffee shop along with many other amenities, including free shuttle service to and from the Lincoln Airport. Workshop participants can also make arrangements directly with the hotel for free shuttle service to and from the Lincoln Haymarket area in the evenings for dining and shopping.
Several hotels are also located in downtown Lincoln and the Historic Haymarket area (just 2 miles from the NIC).
All workshop participants are responsible for making and paying for their own hotel reservations.
Workshop Fees and Deadline to Register
The fee for this two-day workshop, which includes continental breakfast, lunch and snacks on both days, is $350 per person.
Registration is open from November 24, 2025 through March 20, 2026 or until seats are filled. Seats are limited to 50 participants – early registration is strongly encouraged!
All participants must pre-register. Walk-ins cannot be accommodated.
The Food Processing Center and organizers of this workshop reserve the right to cancel workshops if a minimum enrollment is not met or if adverse weather is forecasted for the workshop dates. Should the in-person workshop be cancelled, registrants will be notified by March 25, 2026 as to whether the in-person workshop will be re-scheduled to a future date or if the workshop will be held strictly online instead.
Refunds will not be offered for canceled registrations. Registrations may be transferred to another individual by March 20, 2026. To transfer registration, please contact Julie Reiling at jreiling2@unl.edu or 402-402-2529.
