Agri-food Technology

 The main objectives of new techniques are to retain the nutrients, sensory properties and to increase the shelf life without any adverse effect on its quality.  Although thermal preservation provides safer food, there exists loss of food properties like nutrients and sensory attributes.  The main objective of preservation is to increase the shelf life by reducing the microbial load and also the water activity. Processing technique used for the particular products should be optimized. The selection of particular preservation method for the particular food product is based on the following criteria like cost of production, scale of production, type of product either milk, meat, poultry, fruits or vegetables, shelf life and end product usage either ready-to-eat or ready-to-cook product. The non thermal techniques are recently used for all the food products for shelf life extension.

  • Global oppurtunities
  • Innovation and R&D
  • Value of Agricultural Research
  • Global Food Challenges
  • Food Energy Management
  • Food Quality

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Agri-food Technology Conference Speakers