Processing,Fortification and Packaging of Food

Food fortification or enrichment is the process of adding micronutrients (essential trace elements and vitamins) to food. It may be a purely commercial choice to provide extra nutrients in a food, while other times it is a public health policy which aims to reduce the number of people with dietary deficiencies within a population. Diets that lack variety can be deficient in certain nutrients. Sometimes the staple foods of a region can lack particular nutrients, due to the soil of the region or because of the inherent inadequacy of the normal diet. Addition of micronutrients to staples and condiments can prevent large-scale deficiency diseases in these cases.

Food processing is the transformation of raw ingredients, by physical or chemical means into food, or of food into other forms. Food processing combines raw food ingredients to produce marketable food products that can be easily prepared and served by the consumer. Benefits of food processing include toxin removal, preservation, easing marketing and distribution tasks, and increasing food consistency. In addition, it increases yearly availability of many foods, enables transportation of delicate perishable foods across long distances and makes many kinds of foods safe to eat by de-activating spoilage and pathogenic micro-organisms.

  • Materials,Methods and Equipments
  • Processing effects:Pluses and Minuses
  • Effects of Processing on Nutritional Composition of Food
  • Food packaging and its impact
  • Food Fortification,Enrichment and Supplimentation
  • Waste Management of Food Products
  • Safety Assessment of Nanocomposite for Food Packaging Application
  • Application of Modified Atmosphere Packaging as a Safety Approach to Fresh-Cut Fruits and Vegetables

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