Food Storage and Preservation
Food preservation usually involves preventing the growth of bacteria, fungi (such as yeasts), or other micro-organisms (although some methods work by introducing bacteria or fungi to the food), as well as retarding the oxidation of fats that cause rancidity. Food preservation may also include processes that inhibit visual deterioration, many processes designed to preserve food involves a number of food preservation methods. Some traditional methods of preserving food have been shown to have a lower energy input and carbon footprint, when compared to modern methods Maintaining or creating nutritional value, texture and flavor is an important aspect of food preservation, although, historically, some methods drastically altered the character of the food being preserved. In many cases these changes have come to be seen as desirable qualities
- Vitamin Interactions and Preservation during Food Processing
- Plant Defence Mechanisms and Enzymatic Transformation Products and their Potential applications in Food Preservation: Advantages and Limitations
- Stability and Degradation of Processed Food during Storage
- Food Contamination
- Flavors and Sensorial Perception of Foods during Storage
- Shelf life and storage of food
- Traditional Methods
- Freezing Effects on Foods and Freeze Concentration of Liquids
- Drying of Foods and Crops
Related Conference of Food Storage and Preservation
June 01-02, 2026
9th International Conference on Nutrition, Food Science and Technology
Zurich, Switzerland
October 29-30, 2026
5th International Conference on Agroecology and Organic farming
Aix-en-Provence, France
Food Storage and Preservation Conference Speakers
Recommended Sessions
- Chemistry of Food
- Food and Nutrition
- Food and Resource Economics
- Food Safety
- Food Science and Technology
- Food Security
- Food Storage and Preservation
- Food Testing and Analysis
- Food Waste and Recycling
- Functionality and Behaviour of Hydrocolloids
- Health and Medicine
- Herbs, Spices and Essential Oils
- Human Nutrition
- Livestock Nutrition
- Recent Advancement in Food Science and Food Business
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