Food Processing, Preservation and Packaging
Scientists and farmers have been trying to increase the quality and quantity of foods for the world’s growing populations. Modern biotechnology offers the powerful methods to achieve these goals. Recent advances in food biotechnology allow the accurate identification of specific gene that produce individual flavour, texture and toxic in natural food material and also the manipulation of these compounds in natural food material. Some example of genetically modified foods with enhanced health value is strawberry that contains increased value of cancer fighting ellagic acid. It also says and teaches the farmers how the food and food stuff should be produced within the short period of time. Nowadays food industries are using the nanotechnology methods in food packing provides good barrier to oxygen, UV rays, moisture etc.
- Track 1-1 Dairy Foods
- Track 2-2 Traditional Methods and Modern methods of Food Preservation
- Track 3-3 Process wastes
- Track 4-4 Enzymes used in Food processing
- Track 5-5 Packaging of Foods
- Track 6-6 Novel Ingredients and Food design