Nutrition and Food Chemistry

Food Processing

Food processing encompasses a variety of methodologies and strategies employed to alter raw ingredients with the aim of making them suitable for human consumption. This alteration can be achieved through physical or chemical means. Common activities within food processing include chopping, macerating, liquefying, and emulsifying. Advancements in food production, processing, and the development of new products have the potential to deliver advantages for both consumers and the environment. Typically, food processing can be categorized into three methods: on-off production, batch production, and mass production. The process of food transformation serves various purposes, such as the elimination of toxins, simplification of marketing and distribution tasks, facilitation of long-distance transportation of perishable foods, and the enhancement of food safety by deactivating spoilage and pathogenic microorganisms.

Relevant techniques and practices in this context involve:

• Fermentation Techniques
• Food Packaging
• Pasteurization
• Canning
• Freeze Drying