Theme: Current advancements and its applications in Agriculture & Food Chemistry
Event Date & Time
Holiday Inn, Aurelia, Rome, Italy
18 years of lifescience communication
Food processing is the transformation of raw ingredients, by physical or chemical means into food, or of food into other forms. 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.)
The share of Food Processing Sector in GVA of manufacturing sector was 8.6% in 2014-15Investment in fixed Capital in registered food processing sector had grown from USD 24.5 billion in 2012-13 to USD 25.85 billion in 2013-14, making a growth rate of 6%The number of registered food processing units has increased from 37,175 in 2012-13 to 37,445 in 2013-14.Food processing industry is one of the major employment intensive segments contributing 11.69% of employment generated in all Registered Factory sector in 2013-14.