Food Processing and Preservation
Food processing and preservation are essential aspects of the food industry aimed at transforming raw agricultural commodities into safe, convenient, and shelf-stable food products while retaining their nutritional quality, flavor, and texture. These processes involve various techniques to extend the shelf life of foods, reduce the risk of spoilage, and ensure food safety. Here's an overview of food processing and preservation:
- Physical Preservation
- Chemical Preservation
- Biological Preservation
Related Conference of Food Processing and Preservation
March 19-20, 2026
25th International Conference on Diabetes, Nutrition, Obesity and Eating Disorders
Paris, France
Food Processing and Preservation Conference Speakers
Recommended Sessions
- Advances in Food Chemistry
- Analytical Methods in Food Science
- Chemistry of Food Colouring
- Food Microbiology
- Food Packing and Innovations
- Food Processing and Preservation
- Food Safety Regulations
- Food Sciences and Human Nutrition
- Food Sensory Evaluation
- Foodborne Illnesses and Outbreaks
- Fundamentals of Food Chemistry
- Genetic Modification in Food
- Lipid Oxidation in Foods
- Mass Spectrometry in Food Analysis
- Microbial Ecology and Food Safety
- Microbial Testing Methods for Maintain Food Safety
- Mycotoxins in Food
- Pathogenic Microorganisms in Foods
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