14^th Food Engineering Conference November 28-29, 2016 Melbourne, Australia

Food Processing is the conversion of raw ingredients, by physical or chemical means into edible food, Food processing combines raw food ingredients to produce marketable food products that can be easily prepared and served by the consumer. Food processing typically involves activities such as mincing and macerating, liquefaction, emulsification, and cooking (such as boiling, broiling, frying, or grilling); pickling, pasteurization, and many other kinds of preservation; and canning or other packaging. (Primary-processing such as dicing or slicing, freezing or drying when leading to secondary products are also included). Food processing dates back to the prehistoric ages when crude processing incorporated fermenting, sun drying, preserving with salt, and various types of cooking (such as roasting, smoking, steaming, and oven baking), Such basic food processing involved chemical enzymatic changes to the basic structure of food in its natural form, as well served to build a barrier against surface microbial activity that caused rapid decay. 

The dietary habit of a living being is what it eats. This is mostly determined by its availability, its processibility and its palatability of foods items. A healthy diet includes the mode of preparation offood and its storage methods that conserve nutrients from oxidation, heat or leaching, and that reduce risk of food-born diseases. The science behind the interaction of components and other substances in food in relation to growth, maintenance, health, reproduction and illness of an organism is called nutrition. It includes intake of food, absorption, assimilation, biosynthesis, catabolism and excretion. Research behind this science has largely contributed in finding out the vital facts about how environmental exhaustion can lead to crucial nutrition-related health problems like contamination, spread of contagious diseases and malnutrition.

Several numbers of food items whether in raw form or in processed form comprises food ingredient and their interplay make whole fooditems. The study of chemical processes and interactions of all organic and inorganic components of foods is called Food chemistry. The organic or more appropriately the biological substances consist of such items as poultry, meat, milk, lettuce and beer as examples. It is related to biochemistry in its main components such as carbs, fats, and proteins, but it also includes areas such as water, micro nutrients, enzymes, food additives, flavors, and colors. This discipline also covers how products transform under certain food processing method andtechnique either to enhance or to prevent them from happening. A best case in point of enhancing a process would be to encourage fermentation of dairy products with microbes that convert lactose to lactic acid. An preventive example is to stopping the surface browning of freshly cut apples or potatoes using lemon juice or other acidulated water.

Food microbiology comprises the study of the microorganisms those dwell in food items, help in to create or transform certain food and spoil or contaminate food. Among all of these the term good bacteria, such as probiotics, are becoming increasingly gaining importance in food science. In addition to this , microorganisms are pivotal for the diary, backer and brewery industry producing cheese, yogurt, bread, beer, wine and as well as other fermented foods. Food Microbiology as a subject emphasizes on a wide range of science on microbes that have both beneficial and deleterious effects on the safety and quality of foods, thus by a concern for public health.