Food Processing and Engineering
Food Process Engineering is a multidisciplinary field that deals with the development and refinement of food products for human and animal consumption. It encompasses the practical application of science to develop efficient industrial production, packaging, storage, and marketing of wholesome and convenient foods. Food process engineers are from now on applying techniques like highly hydrostatic pressure, light pulses, pulsed electric fields, ultrasound, and magnetic fields to satisfy this demand.
Related Conference of Food Processing and Engineering
March 19-20, 2026
25th International Conference on Diabetes, Nutrition, Obesity and Eating Disorders
Paris, France
Food Processing and Engineering Conference Speakers
Recommended Sessions
- Access: Affordability, Allocation and Preference of Food
- COVID-19 and Food Safety
- Current Advances in Nutrition & Food Sciences
- Food Analysis and Quality Control
- Food Biotechnology
- Food Chemistry and Biochemistry
- Food Hygiene & Public Health
- Food Microbiology
- Food Packaging
- Food Poisoning and Regulatory Toxicology
- Food Processing and Engineering
- Food Safety, Quality and Policy
- Food Science and Technology
- Food Storage and Preservation
- Global Impact of COVID-19 Pandemic on Food Industry
- Junk Food and Diabetes
- Management of Food Waste
- Nano Technology in Food Industry
- Utilization: Nutritional Value, Social Value and Safety of Food
Related Journals
Are you interested in
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- Diabetes Complications and Risk Factors - Diabesity 2026 (France)
- Diabetes Nutrition - CLINICAL NUTRITION 2026 (France)
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