Processing of Food
To prepare the basic materials for human consumption, a variety of processes and techniques are employed in food processing. Both physical and chemical methods can be used to process food. Activities including chopping, macerating, liquefaction, and emulsification are usually included. Innovation in food processing, production, and new product development can help both the environment and consumers. Three methods are often available for processing food: batch production, mass production, and on-off production. Food processing makes it easier to market and distribute products, as well as remove pollutants. Additionally, it renders a variety of foods safe to consume by deactivating harmful microorganisms and spoiling agents, allowing the long-distance transportation of perishable, delicate items.
- Fermentation Techniques
- Food Packaging
- Pasteurization
- Canning
- Freeze Drying
Related Conference of Processing of Food
June 01-02, 2026
9th International Conference on Nutrition, Food Science and Technology
Zurich, Switzerland
October 29-30, 2026
5th International Conference on Agroecology and Organic farming
Aix-en-Provence, France
Processing of Food Conference Speakers
Recommended Sessions
- Additives in Food
- Health and Nutrition of Food
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- Analysis of Food
- Analysis of Food and Drugs
- Chemistry of Food
- Chemistry of Organic Matter
- Cutting-Edge Technologies for Food Processing
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- False Food Labeling
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- Reusing and Wasteful Food
- Rheology of Food
- The Food Industry's Use of Hydro Colloids
- Toxicology of Food
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