A better insight in heat and mass transport across interfaces of biomaterials with their environment, particularly at the microscale, is a key element in improving dehydration processes. Recent advances in interfacial drying are targeted, including evaporation from microscopic pores, droplets or microperforated membranes, and drying of soft cellular tissue such as fruit. Manufacturing of thin biopolymer layers, such as (edible) films and coatings, is discussed as well as their performance as barriers at product–environment interfaces. The physical processes at play are illustrated, recent insights are highlighted and a future outlook is given. These interfacial processes are critical for controlling the processing conditions during drying and for tailoring the structure and quality of biomaterials.