Food Safety and Nutrition Science

Food Preservation and Packaging Techniques

This session includes the techniques using Ingredients: use of Natural Atimicrobials; Natural Antioxidants; Antimicrobial Enzymes; Edible Coatings; Traditional Preservation technologies; Control of pH, Water Activity; Developments in conventional heat treatment; Developments in Freezing; Emerging preservation techniques; Biotechnology and reduced spoilage; Membrane filtration; Techniques in food preservation; High-intensity light; Ultrasound as a preservation technology; Modified atmosphere packaging; High hydrostatic pressure technology; Assessing preservation requirements; Modelling food spoilage; Monitoring the effectiveness of food preservation; Food Packaging.