Fruits may be sprayed with a water-soluble powder to postpone dehydration due to advancements in food technology. The rate of exposure to high temperature is reduced while the flavour and nutritional value are improved by enhancing the simultaneous microwave and pasteurization process. Sweden then produced genetically modified cabbage, and pigs were modified to provide high-nutrient meat with less fat.
·Food processing
·Food packaging
·Nutritional Biotechnology
·Apps to detect the food quality
·Enzymes used in food industry
All accepted abstracts will be published in respective Allied Academies Journals.
Abstracts will be provided with Digital Object Identifier by
