Basic Considerations for Food Processing

Food processing is an ancient human activity that includes traditional methods like washing, heating and drying foodstuffs. The aim of this chapter to summarize basic considerations for food processing. The chapter is divided into six sections. (1) Introduction, general principles & scope, definition and significance of food processing, aims and benefits of food processing. (2) Forms of food processing, primary and secondary processing, traditional versus modern food processing, and overlaps, unit operations for food processing, minimally and moderately processed foods. (3) Benefits and downside of food processing, improved storage life through preservation, sensory quality, nutrient losses and toxic compounds. (4) Consumer benefits, novelty and innovation, convenience, other benefits of processed foods. (5) Ultra-processed foods, ultra-processed foods and composition, nova classification of processed foods, criticisms of ultra-processed terminology, significance of ultra-processed food dietary patterns, (6) Alternative food and health relations, technology access and rising obesity, feminist analysis of work patterns and food work, policy and healthy food environments, six. Conclusions. With more than 50 reference citations.