Food Processing
Food processing is a technology which uses a set of techniques and methods to transform raw ingredients (or raw Food) into other forms for consumption by humans or animals by the food processing industry. Food processing typically takes harvested crops or animal products and produces marketable, long-life products which can be consumed directly or stored to cook later.
The main benefits of food processing are preservation, distribution, marketing, protection from environmental substances and the ease of preparation.
There are also a few drawbacks of food processing like the loss of nutritional value and health effects due to added additives.
Some of the Food processing methods are:
Removing the outer layer of vegetables
Chopping or slicing of vegetables.
Mincing
Liquefaction (to produce fruit juice)
Fermentation in beer
Mixing
Addition of air for bread packaging or gasification of soft drinks
Packaging
- Liquefaction technology
- Fermentation technology
Related Conference of Food Processing
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 Conference Speakers
Recommended Sessions
- Beverage Packaging
- Food analysis
- Food and Beverage Adulteration
- Food and nutritional Toxicology
- Food and Quality Control
- Food borne and Nutritional Disorders
- Food fermentation
- Food Flavours
- Food machinery
- Food Microbiology
- Food Packaging and labeling
- Food Preservation
- Food Process Engineering
- Food Processing
- Food Waste and recycling
- Seafood Processing
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