Food Preservation and Food Storage
Food preservation prevents the growth of microorganisms (such as yeasts), or other microorganisms (although some methods work by introducing benign bacteria or fungi to the food), as well as slowing the oxidation of fats that cause rancidity. Proper food storage helps maintain food quality by retaining flavor, color, texture and nutrients, while reducing the chance of contracting a food-borne illness. Foods can be classified into three groups. Perishable foods include meat, poultry, fish, milk, eggs and many raw fruits and vegetables.
Related Conference of Food Preservation and Food Storage
November 16-17, 2026
7th International conference on Probiotics, Prebiotics, Synbiotics & Gut Nutrition
San Francisco, USA