Most food processing technologies are not novel, but many have innovative applications that may enhance product quality and safety in the years to come.
Thermal processing of foods has been practiced for thousands of years to impart certain organoleptic properties to foods and also to help preserve foods
Companies delivering high-quality nutritional beverage products to consumers face many obstacles that can be overcome using standardized processes and practices.
The article highlights an interview with Fred Hayes, director, technical services, Packaging Machinery Manufacturers Institute on international packaging issues.
Currently, one of the most interesting approaches to improving the performance of active packaging systems is the development of hybrid organic-inorganic materials.
Several methods have been developed to extract and test for total norovirus contamination in foods; however, there are no internationally recognized standard methods to date.
Aquaponics, a sustainable food production system that combines traditional aquaculture (raising aquatic animals) with hydroponics (cultivating plants in water) in a symbiotic environment.
It is generally understood and accepted by food safety scientists that it is impossible to achieve food safety by testing or inspecting finished products.
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