Food Processing Technologies
Food technology aims to improve the good, quality, and health benefits of changed food specifics by focusing on on-going research in food microbiology and food-borne microbes, as well as by extending the usable life of food sources. High-Pressure Processing (HPP) is a non-warm sanitization technique where information is maintained at high pressing pressures for a short period of time. The advantages of this approach over the conventional warm running techniques include shorter trade times, less heat loss, and preservation of product flavour, face, and colour, as well as the addition of colourful fluid and semi-fluid food sources. All of these techniques improve food production and quality without sacrificing healthfulness or value.
- Methods of Food Processing
- Food Additives
- Food Preservation
Related Conference of Food Processing Technologies
November 24-25, 2025
7th World Congress on Advances in Food Science, Processing and Technology
Barcelona, Spain
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
Food Processing Technologies Conference Speakers
Recommended Sessions
- Agricultural Biotechnology & Food Microbiology
- Bio fortification and Food Grading
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- Future of Agriculture and Aquatic Biodiversity
- Genetically Modified Foods
- Horticulture and Soil Science
- Livestock Farming
- Organic Aquaculture
- Pharmaco-toxicology
- Recent Techniques in Agricultural Practices
- Sustainable Agriculture
- Waste and Water Management
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