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Spray Drying: Applied and Practical Approach
April 28-29, 2020
Course Offering 200428NJ2897
Course ID 2897
Who Should Attend?
The course is intended for professionals working in the Food, Beverage,Specialty Chemical, Pharmaceutical, Pulp/Paper, and Pilot Plant industries. It will be especially valuable to:
• Operations, engineers, scientists
• Quality control, environmental, health and safety professionals
• Anyone involved with spray-dependent processes
Managers and supervisors of the above listed individuals would also benefit from this training by becoming acquainted with, and better understanding, the challenges involved with this technology.
Herberto Dutra, Sr. Manager - Engineering
Herberto Dutra, Mechanical Engineer has over 30 years of experience in processing industries with careers at Kraft Foods, Nestle, Bay Valley and Sensient, including 20 years of hands-on experience in Spray Drying. Mr. Dutra’s expertise ranges from pilot plant scaling up, design and construction of numerous Spray Drying plants, day-to-day operation, troubleshooting and optimization. Academically, Mr. Dutra holds a Bachelor’s Degree in Mechanical Engineering from UERJ (Rio de Janeiro, Brazil), an MBA from Keller Graduate School and a Master’s in Mechanical Engineering from Purdue University.
Through his employers, Mr. Dutra has written and taught a number of training courses in Spray Drying, Powder Handling, Agglomeration, Liquids Handling, Cooking Processes, Plant Design , Packaging and many other programs developed for operations professionals, engineering, scientists, etc.
ExitCertified (Attune formerly Microtek)
Raritan Plaza III
105 Fieldcrest Avenue, Suite 405
Edison , New Jersey
Phone: 800-207-9620 (for directions and parking info only)
PLEASE NOTE: Participants must make their own reservations; the cost of
hotel accommodation is not included in the course fee. Final hotel information
will be emailed to you in your confirmation package approximately 3 weeks
prior to the course start date.
Directions: Visit the Hotel Venue topic on our FAQ page.