Food Processing & Technology

Conversion of raw materials into food produce by means of some physical, chemical or microbiological method is termed as food processing. Food processing and preparation activities cover three main fields: (1) the preservation of foods by (a) modern methods such as refrigeration, canning and irradiation, UV rays and (b) traditional methods such as drying, salting, smoking and fermentation; (2) the development of protein - rich foods; (3) food additives. Fisheries, Animal Production and Health, Plant Production and Protection, were engaged in food technology activities in their respective fields of interest of Food Science. The Nutrition Division's interest was mainly, in their nutritional assumptions, in particular in decreasing wastage of food, in barring losses in nutritive value and in conserving or improving palatability. Food processing Technology includes removal of toxin, preservation, easing marketing and administration tasks, and increasing food consistency. In addition, it increases the annual availability of many foods, enables transportation of perishable foods across long distances and makes many kinds of foods safe to eat by de-activating spoilage and pathogenic micro-organisms.

  • Food Preservation Technologies
  • High Pressure Processing (HHP) Effects on Food Allergens
  • Food Additives & Ingredients in Food Manufacturing
  • Food Packaging on Nutrition
  • Food Bioactives on Nutrition & Food Product Development
  • Food Processing Industries & Practices
  • Trends in Modern Food Processing
  • Parameters for Food Processing
  • Food Chemistry and Biochemistry in Food Processing
  • Guidelines for Food Safety Standards & Regulations
  • Good Manufacturing Practices

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29th Annual Meeting on Nutrition & Food Sciences

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