Food Processing and Preservation

Food processing is the set of methods and techniques used to transform raw ingredients into food or to transform food into other forms for consumption by humans or animals either in the home or by the food processing industry. Food processing typically takes clean, harvested crops or butchered animal products and uses these to produce attractive, marketable and often long shelf‐life food products. Similar processes are used to produce animal feed.

Benefits of food processing include toxin removal, preservation, easing marketing and distribution tasks, and increasing food consistency. In addition, it increases seasonal availability of many foods, enables transportation of delicate perishable foods across long distances and makes many kinds of foods safe to eat by de‐activating spoilage and pathogenic micro‐ organisms. Modern supermarkets would not exist without modern food processing techniques, long voyages would not be possible and military campaigns would be significantly more difficult and costly to execute.

Finally Food processing is the process of changing or transforming raw food materials into consumable forms or products. Food processing offers many advantages such as prolonging the life span of the food, preventing food from going bad, for easy packaging etc.

Food preservation is the process of using certain methods to prevent food from going bad or from microorganisms growing on it.

  • Food Biochemistry and Food Processing
  • Emerging food processing techniques
  • Non-thermal processing
  • Cold-chain development

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Food Processing and Preservation Conference Speakers

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