Food Preservation and Food Storage
Food preservation prevents the growth of microorganisms (such as yeasts), or other microorganisms (although some methods work by introducing benign bacteria or fungi to the food), as well as slowing the oxidation of fats that cause rancidity. Proper food storage helps maintain food quality by retaining flavor, color, texture and nutrients, while reducing the chance of contracting a food-borne illness. Foods can be classified into three groups. Perishable foods include meat, poultry, fish, milk, eggs and many raw fruits and vegetables.
Related Conference of Food Preservation and Food Storage
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Food Preservation and Food Storage Conference Speakers
Recommended Sessions
- Livestock Nutrition
- Food Quality and Nutritional Values
- Nutrition, Health & Aging
- Nutritional Therapeutics and Treatments
- Clinical Nutrition
- Dietary Supplements & Functional Foods
- Food and Nutritional Toxicology
- Food Borne Diseases
- Food Packaging Technology
- Food Preservation and Food Storage
- Food Science and Technology
- Nutraceuticals & Medicinal Foods
- Nutrigenomics
- Nutrition & Metabolism
- Nutrition and Food Science
- Nutrition and Health
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