Food Production, Packaging and Preservation

Food production is the process of transforming raw ingredients into prepared food products. Food production includes industries that take raw food products and convert them into marketable food items. Home food production includes converting produce into forms for long-term storage. Food processing is the process of changing or transforming raw food materials into consumable forms or products. Food processing offers many advantages such as prolonging the life span of the food, preventing food from going bad, for easy packaging etc. Food preservation involves preventing the growth of bacteria, fungi (such as yeasts), or other micro-organisms (although some methods work by introducing benign bacteria or fungi to the food), as well as slowing the oxidation of fats that cause rancidity.

  • Food Biochemistry and Food Processing
  • Emerging food processing techniques
  • Non-thermal processing
  • Food security
  • Food packaging materials
  • Antimicrobial food packaging
  • Constraints on adequate packaging
  • Properties of packaging materials
  • Lubricants used in packaging machines

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