Food Preservation and Quality Standard

Food preservation prevents the growth of microorganisms as well as slowing the oxidation of fats that cause rancidity. Some traditional methods such as cooling, freezing, boiling, fermentation  of preserving food have been shown to have a lower energy input when compared to modern methods (i.e; pasteurization, freeze drying, vacuum packing). If a food processing company wants to maintain its good quality standards and market image, appropriate specification schemes should be developed for all its products. Most companies need product specifications, which define the standard quality of their products and production procedures, such as picking, storage, delivery, supply and transportation.

  • Food administration
  • Quality management system
  • Microbial fermentation

Related Conference of Food Preservation and Quality Standard

September 19-20, 2019

29th World Congress on Nutrition & Dietetics

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21st International Congress on Nutrition & Health

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2nd Annual Meeting on Nutrition & Dietetics

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31st World Congress on Nutrition & Food Sciences

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23rd World Congress on Nutrition and Food Sciences

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Nutrition Meet and Expo

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31st Annual Congress on Nutrition & Food Sciences

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Food Preservation and Quality Standard Conference Speakers

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