5^th European Food Chemistry Congress

Food Processing

Food processing includes various methods and techniques used to transform the raw ingredients for the purpose of human consumption. The processing of food can be done by physical means or chemical means. It typically involves activities such as mincing, macerating, liquefaction, emulsification Innovation in food production, processing and new product development can offer benefits for consumers and the environment. Usually food can be processed by three methods on-off production, batch production, mass production. Processing of food enables the removal of toxins, ease in marketing and distribution tasks. It also 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.