Introducing Sustainable Food Processing and Preservation:

In the evolving landscape of food systems, Sustainable Food Processing and Preservation emerge as pivotal pillars, transcending the mere production stage to ensure the longevity and environmental responsibility of our food supply. Researchers in this field explore innovative technologies and practices that not only optimize food processing for efficiency but also prioritize resource conservation, waste reduction, and the preservation of nutritional quality.

Green Technologies in Food Processing:

Investigate environmentally friendly processing technologies, such as supercritical fluid extraction and high-pressure processing, to reduce energy consumption and minimize environmental impact in the production of processed foods.

Cold Chain Sustainability:

Explore strategies to enhance the sustainability of the cold chain, including energy-efficient refrigeration, alternative cooling methods, and logistics optimization, reducing the carbon footprint associated with food preservation.

Minimal Processing and Nutritional Quality:

Examine the impact of minimal processing techniques on the nutritional quality of foods, focusing on methods that retain nutrients, flavor, and texture while reducing the need for additives and preservatives.

Biodegradable Packaging in Preservation:

Focus on the development and utilization of biodegradable packaging materials in food preservation, addressing the environmental impact of packaging waste and promoting a more sustainable approach to food storage.

Food Waste Reduction Strategies:

Explore preservation methods and technologies that extend the shelf life of perishable foods, minimizing food waste throughout the supply chain and contributing to a more sustainable and efficient food processing system.