"Food processing is the transformation of agricultural products into food, or of one form of food into other forms."
Manufacturing processes and techniques for food production, food preservation techniques, food packaging and labeling.
Food safety: Understanding the potential hazards in food processing, how to prevent contamination, and ensuring food safety throughout the processing chain.
Food chemistry: Basic concepts of food chemistry such as pH, heat transfer, the role of enzymes, and reactions.
Food microbiology: Understanding the microbiology of foodborne diseases and their prevention, methods of detection.
Food preservation: Methods of processing foods to increase their shelf life.
Food sensory analysis: Understanding the sensory properties of food like flavor, texture, color.
Food packaging: Packaging materials, types of packaging, and their role in food preservation.
Food regulations and compliance: Regulations from government agencies like FDA, USDA, and the role of compliance in this industry.
Food processing equipment: Technical aspects of food processing equipment such as design, hygiene, and maintenance.
Food processing techniques: Different processing techniques like pasteurization, dehydration, fermentation, and extrusion.
Food ingredient selection: The selection of ingredients used for different types of food.
Quality assurance and control: Understanding the principles of quality control in food production.
Food marketing and economics: Strategies used to market and sell processed foods, understanding the economics of food processing.
Food engineering: The technical aspects of food processing engineering like processing design, equipment selection, and performance optimization.
Food packaging engineering: The role of packaging from a engineering perspective, including material selection and fabrication specifications.
Food waste management and sustainability: Understanding the impact of food processing on the environment and sustainable practices for creating a circular economy.
Canning: Food preservation method that involves sealing food in airtight containers and heating them to destroy microorganisms.
Drying: Removal of moisture from food through natural or artificial means to prevent microbial growth.
Freezing: Food preservation method that involves lowering the temperature of food to inhibit microbial growth.
Fermentation: Process of breaking down sugars in food using microorganisms to produce alcohol, acid, or gas, which contributes to flavor, texture, and preservation.
Pickling: Food preservation method that involves soaking food in vinegar or brine to create an acidic environment that inhibits bacterial growth.
Smoking: Food preservation method that involves exposing food to smoke from burning wood, which imparts flavor and extends shelf life.
Curing: Process of treating food with salt, sugar, or nitrates to preserve it and enhance flavor.
Dehydrating: Food preservation method that involves removing water from food through evaporation or heat.
Blanching: Process of briefly boiling or steaming food to prepare it for freezing, canning, or further cooking.
Vacuum Packing: Food preservation method that involves placing food in an airtight package and removing air to prevent spoilage.
Pasteurization: Heat treatment of food to destroy harmful microorganisms, but not all of them.
Baking: Cooking food by dry heat in an oven, which causes it to rise and develop a crust.
Roasting: Cooking food by exposing it to dry heat in an oven or over a fire.
Broiling: Cooking food under direct heat in an oven or over a flame.
Grilling: Cooking food over an open flame on a grill or barbecue.
Frying: Cooking food by submerging it in hot oil or fat.
Sauteing: Cooking food quickly in a small amount of oil or fat over high heat.
Boiling: Cooking food in boiling water.
Steaming: Cooking food by exposing it to steam from boiling water.
Poaching: Cooking food in hot liquid, usually water or broth.
Sous-vide: Cooking food by vacuum sealing it and cooking it in a water bath at a precise temperature.
Infusing: Flavoring food by steeping it in a liquid or fat, such as brewing tea or infusing oil with herbs.
Emulsifying: Mixing two immiscible substances, such as oil and water, to create a stable blend, such as vinaigrette or mayonnaise.
Homogenizing: Breaking down and evenly distributing the fat molecules in food, such as milk or ice cream.
Grinding: Breaking down food into smaller pieces using a grinder or mortar and pestle.
Chopping: Cutting food into small pieces with a knife or food processor.
Mixing: Combining two or more ingredients together to create a new mixture.
Pureeing: Blending food into a smooth puree or paste, typically using a blender or food processor.
Rolling: Flattening dough or pastry into a thin sheet using a rolling pin.
Cutting: Shaping food into particular sizes or shapes, such as cookie cutters or vegetable spiralizers.
"...from grinding grain to make raw flour to home cooking to complex industrial methods used to make convenience foods."
"Some food processing methods play important roles in reducing food waste and improving food preservation."
"...reducing the total environmental impact of agriculture."
"Primary food processing is necessary to make most foods edible."
"Secondary food processing turns ingredients into familiar foods, such as bread."
"Tertiary food processing has been criticized for promoting overnutrition and obesity."
"...containing too much sugar and salt, too little fiber, and otherwise being unhealthful in respect to dietary needs of humans and farm animals."
"...reducing the total environmental impact of agriculture and improving food security."
"Food processing includes many forms of processing foods..."
"...complex industrial methods used to make convenience foods."
"Primary food processing is necessary to make most foods edible."
"Tertiary food processing has been criticized for promoting overnutrition and obesity."
"...containing too much sugar and salt, too little fiber, and otherwise being unhealthful in respect to dietary needs of humans and farm animals."
"Some food processing methods play important roles in reducing food waste and improving food preservation."
"Primary food processing is necessary to make most foods edible."
"Secondary food processing turns ingredients into familiar foods, such as bread."
"Tertiary food processing has been criticized for promoting overnutrition and obesity."
"...reducing the total environmental impact of agriculture and improving food security."
"Food processing includes many forms of processing foods..."