Food Preserving
Food preservation is well-known as the science that deals with the process of preventing food spoilage and storing it in a fit condition for future use. Preservation ensures that the food's quality, edibility, and nutritional value are not harmed. To reduce rancidity, preservation entails preventing the growth of bacteria, fungi, and other microorganisms as well as delaying oxidation of fats. The procedure also ensures that there is no discoloration or ageing and includes sealing to prevent microbe re-entry. Essentially, food preservation ensures that food does not become contaminated by pathogenic organisms or chemicals and does not lose its optimal colour, texture, flavour, and nutritional value.
Related Conference of Food Preserving
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 Preserving Conference Speakers
Recommended Sessions
- Advancement in Food Technology
- Food and Quality Control
- Food Science
- Global Food Security
- Meat Science and Processing Technology
- Agriculture and Food Technology
- Bioinformatics in FoodTech
- Biotechnology in Food
- Dietetics and Food Nutrition
- Enology and Brewing Science
- Food Allergies
- Food and Agricultural Immunology
- Food and Bioprocessed Material Chemistry
- Food and Flavour Chemistry
- Food Authentication
- Food Chemistry
- Food Consumption and Health Mapping Devices
- Food Hygiene and Safety
- Food Management and Innovation
- Food Packaging
- Food Preserving
- Food Processing and Engineering
- Food Science and Technology
- Food Selection and Consumer Behavior
- Food Toxicology
- Food-borne Diseases
- Management of Food Waste
- Microbiology of Food
- Nutraceuticals & Nutrition Supplements
- Seafood Processing
- Sensory Evaluation
- Sports Nutrition
- Technology in Food and Dairy
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