Food Processing & Engineering
Food processing is the conversion 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. Emerging technologies which have already found in the food industry or related sector are High pressure processing (HPP), pulsed electric fields (PEFs), ultrasound (US), and cold plasma (CP). The basic principles of these technologies as well as the state of the art concerning their impact on biological cells, enzymes, and food constituents. Current and potential applications will be discussed, focusing on process-structure-function relationships, as well as recent advances in the process development.
- Food engineering innovations
- Nanotechnology applications to food processes
- New processing technologies to improve food quality and safety
- Chemical Engineering
- Process Engineering
- Process Intensification
- Functional Foods and New Product Development
- Process control and Product Monitoring
Related Conference of Food Processing & Engineering
October 23-24, 2025
4th International Conference on Agroecology and Organic farming
Montreal, Canada
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
Food Processing & Engineering Conference Speakers
Recommended Sessions
- Brewing and Malting Technology
- Agri-food Technology
- Bakery and Confectionary
- Cereal Chemistry and Technology
- Dairy Technology
- Equipments and Techniques
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- Food Microbiology
- Food Packaging Technology
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- Processing in Food Industry
- Recent Advancement in Food Technology
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