Food Processing,Technology & Nutrition

The main purpose of food processing is process food are to eliminate micro-organisms (which may cause disease) and to extend shelf life. This also preserves the nutrients present in foods. The nutrient value of food can be changed by the way it is processed, cooked and stored. Food processing can destroy the water-soluble B-group and C vitamins. However, processing and cooking food can also make it safer to store and eat. It deals with food preservation technologies, food chemistry, parameters of food processing, modern food processing trends, food processing industries and practices, food bioactive, novel food processing methods, food packaging, food additives and ingredients and high pressure processing. The global processed food market is estimated at $3.2 trillion. Food processing industry is expected to benefit from this and grow to around $260-billion from the present USD 200-billion in the next 6-years, according to industry expert. It is estimated that potential for processed foods is estimated to reach from Rs 8,200-billion in 2009-10 to Rs13, 500-billion by 2014-15.

 

  • Food preservation technologies
  • Food chemistry and biochemistry in food processing
  • Parameters for food processing
  • Trends in modern food processing
  • Food processing industries and practices
  • Food bioactives on nutrition & food product development
  • Effect of novel food processing methods on food quality & properties
  • Food packaging on nutrition
  • Food additives and ingredients in food manufacturing
  • High pressure processing (HHP) effects on Food allergens
  • Guidelines for food safety- Standards & regulations
  • Food quality control and safety measures- Consumer labelling
  • Food safety- Risk assessment and management
  • Food toxicology and microbiology- Spoilage prevention and control
  • Novel methods for the evaluation of food adulteration and authenticity

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