Recent developments in food processing technologies are fundamentally reshaping how foods are manufactured, preserved, and distributed, with notable improvements in safety, quality, and shelf stability. This session will examine a range of innovative approaches—such as thermal and non-thermal processing, high-pressure processing, cold plasma applications, and advanced automation within food production systems.Particular attention will be given to strategies for optimizing nutrient retention, minimizing food waste, and enhancing both sensory and functional attributes of food products. Participants can expect to gain a deeper understanding of how to integrate these modern processing technologies with sustainability initiatives, regulatory standards, and the evolving expectations of consumers for food that is both safe and nutritionally robust.
Welcome to a platform of collaboration where experts, researchers, and innovators unite to bring forward excellence in food science and technology.
