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 other packaging.
- Advances in Food Processing Technologies
- Food Preservation
- New Developmental impact in Food Industry
- Beverages Processing
- Fermentation in Food Processing
- Food Machinery and Packaging
- Food Safety Operations in Food Processing, Handling and Distribution
- Current Processing, Preservation Technologies of Dairy and Marine Products
Related Conference of Food Processing
March 22-23, 2021
4th International Conference on Nutrition, Food Science and Technology
Paris, France
April 12-13, 2021
20th International Conference on Diabetes, Nutrition, Obesity and Eating Disorders
Paris, France
April 17-18, 2021
9th International Conference on Probiotics, Functional Foods & Nutraceuticals
Tokyo, Japan
August 16-17, 2021
27th International Conference on Clinical Nutrition and Dietetics
Berlin, Germany
October 14-15, 2021
2nd International conference on plant tissue culture & genetics
Manila, Philippines
November 15-16, 2021
31st International Conference on Nutraceuticals and Natural Medicine
Tokyo, Japan
December 02-03, 2021
5th World Congress on Advances in Food Science, Processing and Technology
Paris, Aland Islands
Food Processing Conference Speakers
Recommended Sessions
- Dairy and Marine Technology
- Food and Nutrition
- Food Biology
- Food Chemistry
- Food Education
- Food Engineering
- Food from Plant and Animal Origin
- Food Microbiology and Biotechnology
- Food Nanotechnology
- Food Pharmacy
- Food Preservation and Packaging
- Food Processing
- Food Safety and Hygiene
- Food Safety, Quality & Policy
- Food Science and Technology
- Food Security
- Food Systems & Bioengineering
- Food Toxicology
- Food Waste and Recycling
- Foodborne Diseases and Nutritional Disorders
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