Food & Beverages Preservation
The term food preservation refers to a number of techniques used to prevent food from spoiling. Food preservation prevents the growth of harmful microorganisms, as well as slowing the oxidation of fats that cause rancidity. Food preservation incorporates processes that inhibit food deterioration, such as the enzymatic browning reaction in apples after they are cut during food preparation. Maintaining or creating nutritional value, texture and flavour is an important aspect of food preservation.
• Traditional techniques
Curing
Cooling
Freezing
Boiling
Heating
Sugaring
Pickling
Lye
Canning
Jellying
Jugging
Burial
Confit
Fermentation
• Modern industrial techniques
Pasteurization
Vacuum packing
Freeze drying
Artificial food additives
Irradiation
Pulsed electric field electroporation
Modified atmosphere
Nonthermal plasma
High-pressure food preservation
Biopreservation
Hurdle technology
Related Conference of Food & Beverages Preservation
June 01-02, 2026
9th International Conference on Nutrition, Food Science and Technology
Zurich, Switzerland
Food & Beverages Preservation Conference Speakers
Recommended Sessions
- Bio-processed Food & Beverages
- Bioinformatics in Food Tech
- Dairy and Food Technology
- Food & Beverages Preservation
- Food & Beverages Production
- Food Authentication
- Food Beverages & Microbiology
- Food Biotechnology
- Food Engineering
- Food Fortification
- Food Grading
- Food Hygiene & Sanitation
- Food Nutrition & Quality Assurance
- Food Product Development
- Food science and technology research
- Food Technology in Agriculture
- Food, Beverages & Dietary Supplements
- Importance of Food Technology
- Innovation in Food packaging
- Nanotechnology in the Food Industry
- Negative Effects of Food Technologies
- Obesity and Food Beverages
- Poultry Processing and Products
- Scope & Importance of food processing
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