Food preservation isn’t just about keeping food edible—it’s a cornerstone of food safety, quality, and nutrition. This session will take a thoughtful look at both time-honored methods, such as fermentation, canning, and pickling, and contemporary innovations like thermal processing, refrigeration, freezing, high-pressure processing, and irradiation. We’ll examine how these preservation techniques work to control microbial growth, minimize food waste, and protect both the sensory and nutritional qualities of various products.Participants can expect a comprehensive overview of how traditional and modern approaches complement each other, and where cutting-edge technology is pushing boundaries. The discussion will also spotlight recent advancements aimed at balancing efficiency, consumer safety, and sustainability—goals that are increasingly important as the global population grows and the demand for high-quality food rises.
Welcome to a platform of collaboration where experts, researchers, and innovators unite to bring forward excellence in food science and technology.
