Determination of nutritional values of freeze-dried berry products

Berries are rich sources of nutrients that can offer health benefits to consumers. Short growing season and shelf life are limit factors and a large amount of fresh berries have to be processed. Freeze drying is a rapid and low-temperature technique that can maximally retain the nutritional values and flavors of berry products. The influence of freeze drying on nutritional values of berries is not fully characterized yet. The objective of this research is to investigate the correlation of manufacturing conditions with nutritional values of the finial berry products. Antioxidant capacity and contents of bioactive compounds, including polyphenols, flavonoids, anthocyanins and vitamins of freeze-dried berries will be determined. The outcome of this work aids in the optimization of industrial production of freeze-dried berry products

Faculty Supervisor:

Xiaonan Lu


Jane Choi


Vancouver Freeze Dry Ltd


Food science






Current openings

Find the perfect opportunity to put your academic skills and knowledge into practice!

Find Projects