Food Biotechnology & Nutrition

Food processing and preservation are major requirements to extending the shelf-life of foods. The micro-organisms that cause food spoilage may be arrested by using the recent methods of food processing.  Recent food technologies are used to meet the standard requirements of food safety, and consumer demand. The use of fire to cook, heat and dry foods may be described as the earliest form of food processing. Foods may be processed by exposure to  heat (e.g. roasting) or wet heat (e.g. boiling) or cooked in oil (e.g. frying).

  • Molecular nutrition
  • bio chemical process of fermentation
  • bioprocess engineering
  • Impact of Food Processing on Nutrition
  • Ease of storage

Related Conference of Food Biotechnology & Nutrition

Food Biotechnology & Nutrition Conference Speakers