Bakery and Confectionary
Food preservation involves preventing the growth of microorganisms such as bacteria, fungi (such as yeasts), or other microorganisms as well as retarding the oxidation of fats that cause rancidity. Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food preparation. The Nutrition Division's interest was mainly, in their nutritional implications, in particular in reducing wastage of food, in preventing losses in nutritive value and in conserving or enhancing palatability. Nutrition services include National nutrition services, the promotion of supplementary, feeding programs, the development of education in nutrition, and the training of personnel.
- Method Use In Bakery
- Health Aspects
- Industry &its market
- Quality standards and evaluation of quality
- Machineries involved
- Transportation & marketing
Related Conference of Bakery and Confectionary
April 17-18, 2025
9th International Conference on Food Chemistry, Nutrition and Safety
Madrid, Spain
June 16-17, 2025
8th International Conference on Nutrition, Food Science and Technology
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August 25-26, 2025
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Bakery and Confectionary Conference Speakers
Recommended Sessions
- Brewing and Malting Technology
- Agri-food Technology
- Bakery and Confectionary
- Cereal Chemistry and Technology
- Dairy Technology
- Equipments and Techniques
- Food Analysis and Quility Control
- Food Biotechnology & Nutrition
- Food Microbiology
- Food Packaging Technology
- Food Preservation and Storage
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- Poultry and Meat Processing Technology
- Processing in Food Industry
- Recent Advancement in Food Technology
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