Technology in Food Chemistry

Food technology or technology in food is the science that deals with various techniques and methods for processing, preservation, storage etc. The main aspects of food technology are to develop the new and best methods to process and protect the manufactured food products from harmful micro-organisms. The initial scientific research focused on food preservation. This preservation process enhances the flavour, texture, taste and quality of product which results in the efficient and easy marketing of the final food products. In this technique the extra nutrients will be added to the food that is not harmful for the humans and those food will be less open to the severe environmental conditions and from harmful microorganisms. Nowadays new protein food, new methods of food fortification, food adulteration etc are developed to increase the health value.

  • Track 1-1 Food Rheology
  • Track 2-2 Food Fortification
  • Track 3-3 Cooking Process of food
  • Track 4-4 Food Adulteration
  • Track 5-5 Irradiation of Food
  • Track 6-6 New Protein Foods

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