Food processing and preservation technologies play a crucial role in ensuring food safety, extending shelf life, and maintaining nutritional value. Innovative methods such as high-pressure processing (HPP), freeze-drying, and irradiation minimize microbial contamination while preserving food quality. Emerging technologies like pulsed electric fields (PEF) and cold plasma treatment offer non-thermal alternatives that retain essential nutrients and sensory properties. Smart packaging solutions, including oxygen absorbers and antimicrobial films, further enhance food preservation and reduce waste. With a growing focus on sustainability and minimally processed foods, advancements in Food Processing and Preservation Technologies continue to shape a more efficient and resilient global food system.
In this study, the effects on the shelf life and quality of the methods used in the production and preservation of the Gemlik variety natural black table olives produced with low salt (2%) using…
Sessions are CPD-accredited; certificates issued to every registered delegate within two weeks of the conference.
Oral and poster slots for original Food Processing and Preservation Technologies work, reviewed by the scientific committee.
Meet nutrition researchers, educators, and public health specialists from around the world across three days.
Accepted abstracts appear in the indexed conference proceedings with a citable DOI.
Plenary lectures from leading voices shaping Food Processing and Preservation Technologies research and practice.
Attend in person in Singapore or join virtually — same programme, same certificate.
Oral and poster slots for your work — in person in Singapore or online. Not presenting? Attend as a delegate to learn from the field.
The Food Processing and Preservation Technologies track is a dedicated stream within Nutri Science 2027 covering the latest research, clinical innovation, and best practice in Food Processing and Preservation Technologies. It brings together researchers, educators, and practitioners for oral presentations, posters, and discussion.
Nutrition researchers, dietitians, clinical nutrition practitioners, educators, doctoral students, and public health specialists with an interest in Food Processing and Preservation Technologies are all welcome — whether presenting or attending.
Yes. Submit an abstract for oral or poster presentation. All submissions are peer-reviewed by the scientific committee; accepted abstracts appear in the indexed proceedings.
Yes. Nutri Science 2027 is a hybrid conference — attend the Food Processing and Preservation Technologies track in person in Singapore or join live online, with on-demand access afterward.
Singapore · March 18–20, 2027· Hybrid · in-person & virtual
Attend without presenting.
