Nutrient retention during food processing is a significant concern in ensuring that essential vitamins, minerals, and bioactive compounds are preserved, without compromising sensory appeal or functional attributes. This session delves into how various processing methods—ranging from conventional thermal approaches like blanching and pasteurization to innovative non-thermal methods, such as high-pressure processing and minimal handling—affect nutrient stability in foods.Participants will engage with practical strategies aimed at minimizing nutrient losses and enhancing the bioavailability of key compounds during processing. Furthermore, the session will introduce cutting-edge technologies and recent advancements designed to produce foods that align with consumer expectations for nutrition, safety, and palatability. By building a nuanced understanding of nutrient retention, professionals in food science and industry will be better equipped to develop products that contribute positively to public health and dietary quality.
Welcome to a platform of collaboration where experts, researchers, and innovators unite to bring forward excellence in food science and technology.
