Food preservation (2): chemical and biological methods
5 October 2026
Preserving a food means slowing down the processes that can alter its safety, quality and characteristics over time. In food production, everything
Preserving a food means slowing down the processes that can alter its safety, quality and characteristics over time. In food production, everything
Preserving a food means slowing down the processes that can alter its safety, quality and characteristics over time. In food production, however,
At the supermarket we can buy an oat drink, but not oat milk. We can find almond milk, even though it contains
They arrive on the table when the heat has already taken away any desire to cook. Watermelon takes up half the fridge,
A food product can have a familiar appearance, a convincing label and completely regular packaging, but not be what it claims to
On food packaging, we are used to reading a lot of information: product name, ingredients, allergens, weight, expiry date, batch number, storage
Shirako is being talked about more and more often. It appears in travel stories, in Japanese cooking videos, on the menus of
When we talk about food safety, our thoughts almost always go to the quality of ingredients, the cleanliness of facilities, proper storage
If DjazAgro, the trade fair that for more than twenty years has brought together in Algiers operators, technologies and companies from the
The cultural and symbolic weight of olive oil—at least for the peoples of the Mediterranean—is truly unique. Inside a bottle are concentrated