Food Processing and Technology
Food processing is the transformation of food products into usable forms. It can refer to the transformation of basic materials into food via a range of physical and chemical processes. This process encompasses a variety of actions such as mincing, cooking, canning, liquefaction, pickling, maceration, and emulsification. It also includes the process of increasing the value of products through methods such as primary and secondary processing, preservation, quality management, packaging, and labelling of a wide range of products such as dairy products, fish products, fruit and vegetable products, meat and poultry products, confectionery products, and food grains.
Related Conference of Food Processing and Technology
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 and Technology Conference Speakers
Recommended Sessions
- Food Consumer Science
- Advanced Research and Trends in Food Sciences
- Agronomy and Agricultural Research
- Artificial Intelligence for Food
- Beverage Technology
- Bio Active Constituents of Food
- Chemical Process: Biological and Non-Biological
- COVID-19 and Food Security Challenges
- Current Trends in Food Technology
- Dairy Science & Technology
- Food - Quality Control and Quality Assurance
- Food Analysis and Approaches
- Food and Resource Economics
- Food Chemistry and Biochemistry
- Food Legumes Research
- Food Microbiology and Enzymology
- Food Nanotechnology
- Food Packaging and Preservation
- Food Processing and Technology
- Food Safety and Standard.
- Food Science and Technology
- Food Substitution and Adulteration
- Food Toxicology
- Food, Nutrition and Health
- Meat Poultry and Seafood
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