Food Processing and Engineering

Food processing is the process of conversion of cooked ingredients, by physical or chemical means into food, other forms of food. It is a combination of one or the following: washing, chopping, pasteurising, freezing, fermenting, packaging and many more. It associates raw food ingredients for producing vendible food products that can be easily prepared and served by the consumer. Food processing also comprises adding constituents to food, for increasing the shelf life, or adding vitamins and minerals to improve the nutritional quality of the food (fortification).

Food engineering is an interdisciplinary arena which comprises of food microbiology, applied physical sciences of food, food chemistry and engineering for food and related industries.

 

  • Food Preservation by Canning
  • Physical Separation of Food Components
  • Heat and Mass Transfer
  • Extrusion
  • Reaction Kinetics

Related Conference of Food Processing and Engineering

October 21-22, 2024

28th International Conference on Food and Nutrition

Paris, France
November 25-26, 2024

5th European Food Chemistry Congress

Aix-en-Provence, France
November 27-28, 2024

32nd International Conference on Food & Nutrition

Paris, France
November 27-28, 2024

5th Global summit on Agriculture & Organic farming

Amsterdam, Netherlands
December 12-13, 2024

36th International Conference on Food Science and Technology

Prague, Czech Republic
December 12-13, 2024

18th International Conference on Food Microbiology

London, UK
January 27-28, 2025

3rd International Conference on Aquaculture and Fisheries

Bangkok, Thailand
February 12-13, 2025

10th Global Food Security Food Safety and Sustainability

Vancouver, Canada
February 24-25, 2025

6th International Conference on Food and Nutrition

Madrid, Spain
April 14-15, 2025

34th World Conference on Food and Beverages

London, UK
May 19-20, 2025

28th Euro-Global Summit on Food and Beverages

Zurich, Switzerland

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