Michael Ballard is an experienced food processing professional, specializing in drying and dehydration. With a Master in Food Science and Technology, he has more than 18 years of hands on experiences in the field of food preservation, delivering quality and secure as well as sustainable food production. Ballard has extensive experience with alternative drying techniques, such as freeze-drying, spray-drying, solar drying, and vacuum drying, as well as with drying kinetics. His studies are towards energy-efficient food dehydration, texture stability and moisture management. His research developments have resulted in new methods of preserving the nutritional value of food as well as extending the life of shelf-stable food products, reflecting advantages for both the food-processing industry and commercial sector. Alongside his research, Ballard is also a senior lecturer and industry consultant specializing in the development of commercial processing techniques and helping food manufacturers meet industry guidelines. He has published various I peer reviewed articles and has presented at international food science conferences since then, driving the development of food dehydration technology.