Food Chemistry and Food Microbiology

Food Processing and Preservation

Food preservation is preventing the growth of micro-organisms as well as retarding the oxidation of fats that cause rancidity thus encouraging longer shelf life and reduced hazard from eating the food. Safety is a major concern in food processing because packaged food can be contaminated easily and due to an increase in contamination, it can quickly cause widespread illness. Food processing should be balanced with food preservation also. Some preservation methods cause diseases to the human, for example, the addition of food additives for preservation. Nowadays many methods and techniques are used in food processing, packaging to improve the quality and shelf life of foods and to create the barrier from oxygen, light, UV, etc. The tale ingredients and food design are used to alternate the food items to improve the Rheology, characteristics, shelf life of foods.