Food Preservation and Quality Standards
Food preservation involves the application of techniques to extend the shelf life of food products while maintaining their quality and safety. Methods include refrigeration, freezing, canning, drying, and fermentation, which inhibit microbial growth and enzymatic activity. Quality standards in food ensure that products meet specified criteria for attributes such as taste, texture, appearance, and nutritional content. These standards are established by regulatory agencies and industry organizations to uphold consumer expectations and promote consistency and safety in the food supply chain.
- Food Supply Chain
- Fermentation
- Food Products
Related Conference of Food Preservation and Quality Standards
April 17-18, 2025
9th International Conference on Food Chemistry, Nutrition and Safety
Madrid, Spain
June 16-17, 2025
8th International Conference on Nutrition, Food Science and Technology
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August 25-26, 2025
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Food Preservation and Quality Standards Conference Speakers
Recommended Sessions
- Eating Disorders
- Food Analysis and Foodomics
- Food Beverages and Industries
- Food Chemistry and Biochemistry
- Food Consumption
- Food Insecurity
- Food Microbiology and Fermentation
- Food Packaging
- Food Preservation and Quality Standards
- Food Technology
- Functional Foods
- Innovative Food Additives and Ingredients
- Nutrigenomics
- Nutrition and Child Nutrition
- Nutrition and Fitness
- Nutrition Disorders
- Pharma and Nutraceuticals
- Plant-Based Proteins
- Prebiotics
- Sports Nutrition
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