Food Processing

Food processing is the transformation of raw ingredients, by physical or chemical means into food, or of food into other forms. Food processing combines raw food ingredients to produce marketable food products that can be easily prepared and served by the consumer. The process typically involves activities such as mincing and macerating, liquefaction, emulsification, and cooking (such as boiling, broiling, frying, or grilling); pickling, pasteurization, and many other kinds of preservation; and canning or another packaging.

  • Advances in Food Processing Technologies
  • Food Safety Operations in Food Processing, Handling and Distribution
  • Food Machinery and Packaging
  • Fermentation in Food Processing
  • Food Preservation
  • New Developmental impact in Food Industry
  • Beverages Processing
  • Current Processing, Preservation Technologies of Dairy and Marine Products

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