Current and Emerging Non-Thermal Food Processing Technologies and Their Application in Food Safety

Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic conditions.

The term fermentation sometimes refers specifically to the chemical conversion of sugars into ethanol, producing alcoholic drinks such as wine, beer, and cider. However, similar processes take place in the leavening of bread (CO2 produced by yeast activity), and in the preservation of sour foods with the production of lactic acid, such as in sauerkraut and yogurt.

Bioprocess engineering, also biochemical engineering', is a specialization of chemical engineering, It deals with the design and development of equipment and processes for the manufacturing of products such as agriculture, food, feed, pharmaceuticals, nutraceuticals, chemicals, and polymers and paper from biological materials & treatment of waste water.

 

  • Process Intensification
  • Chemical Engineering
  • Fermented foods by region
  • Fermentation in food processing
  • Industrial fermentation

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Current and Emerging Non-Thermal Food Processing Technologies and Their Application in Food Safety Conference Speakers