Medical & Clinical Microbiology

Food Processing and Packaging Technology

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Food processing is the conversion of raw materials into food or other forms by physical or chemical means. Food processing combines raw food ingredients into marketable foods that consumers can easily prepare and serve. Technologies already found in the food industry or related sectors include high pressure machining, pulsed electric fields, ultrasound, cold plasmas. It is mainly focuses on the relationship between process structure and function, Describes current and potential applications and progress in process development.

Food packaging technology is needed to safely deliver healthy products to consumers at minimal cost. This is the science or technology of preparing food for transport, storage, or sale elsewhere from manufacture. Packaging ensures protection of all types of materials with containers that isolate the contents to some extent from external influences. It is an essential aspect of food value creation.

Related Associations and Societies

Infectious Diseases Society of America¸German Society of Hygiene and Microbiology¸ Italian Society for Microbiology¸ Spanish Society for Microbiology ¸Swedish Society for Microbiology ¸Viruses: National Multiple Sclerosis Society¸ Swiss Society for Infectious Disease.