Food Preservation
Food preservation is well-known as the science which deals with the process of prevention of spoilage of food thus permitting it to be stored in a fit condition for future use. Preservation safeguards that the quality, edibility and the nutritive value of the food remains undamaged. Preservation implicates avoiding the growth of bacteria, fungi and other microorganisms as well as retarding oxidation of fats to reduce rancidity. The procedure also guarantees that there is no discolouration or aging and also involves sealing to prevent re-entry of microbes. Basically food preservation ensures that food remains in a state where it is not contaminated by pathogenic organisms or chemicals and does not lose optimum qualities of colour, texture, flavour and nutritive value.
Related Conference of Food Preservation
November 24-25, 2025
7th World Congress on Advances in Food Science, Processing and Technology
Barcelona, Spain
June 01-02, 2026
9th International Conference on Nutrition, Food Science and Technology
Zurich, Switzerland
October 29-30, 2026
5th International Conference on Agroecology and Organic farming
Aix-en-Provence, France
Food Preservation Conference Speakers
Recommended Sessions
- Advancement in Food Technology
- Agri Food Technology
- Animal Nutrition
- Clinical Nutrition
- Dairy Technology
- Food and Agricultural Immunology
- Food and Flavour Chemistry
- Food and Quality Control
- Food Biotechnology
- Food Engineering and Processing
- Food Microbiology
- Food Nutrition and Dietetics
- Food Packaging
- Food Preservation
- Food Safety and Management
- Food Technology
- Food Waste Management
- Food-borne Diseases
- Global Strategy On Nutrition
- Nutraceuticals & Nutrition Supplements
- Nutrition and Cancer
- Nutrition And Diabetes
- Nutrition And Healthy Aging
- Nutrition And Nursing
- Nutritional Neuroscience
- Nutritional Science
- Nutritious Foods
- Pediatric Nutrition
- Prebiotics and Probiotics
- Public Health Nutrition
- Sensory Evaluation of Food
- Sports Nutrition
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