Food Preservation

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. Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food preparation. Although the traditional methods of food preservation guarantee its safety, application of these methods in food systems promotes the loss of temperature sensitive compounds, denaturation of proteins, alteration of food structures, change of colour and taste of the products, and formation of new undesirable substances. Thus today there is a growing interest in using no thermal processing methods for preservation of food products.

 

  • Minimal Processing
  • Preserving in Salt and Sugar
  • Immersion in alcohol

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Food Preservation Conference Speakers

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