In this workshop educators will learn about the process of freeze drying, its advantages and disadvantages over other dehydration methods, and how principles of sensory analysis can be used to evaluate food products. All the concepts discussed come together on a hands-on activity involving dried products and sensory evaluation of snacks. The concepts discussed and hands on activities could be adapted and implemented in lessons discussing different states of matter and would be especially helpful to those in schools that have access to bench top/home style freeze driers.
