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.
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