Minimal processing of foods

The preservation and quality of foods have always been important to consumers. The main aim of traditional preservation methods is to ensure long shelf-life. One of the newest forms of preservation is minimal processing, including such procedures as, sous-vide cooking and high-pressure technology, the aim of which is to produce products with the attributes of convenience and fresh-like quality. Modern distribution techniques, however, demand good shelf-life of products. Clean room technology, good hygiene, mild preservation techniques such as protective cultures and suitable packaging, e.g. modified atmosphere packaging, active and smart packaging are essential in minimal processing in order to ensure quality retainment and safety. During this Symposium, international experts will present recent developments and methods in minimal processing of foods.