Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. It is commonly used in the production of yogurt, cheese, beer, and wine.

High-Pressure Processing (HPP) is a non-thermal food preservation technique that uses high pressure (typically 100-600 MPa) to inactivate microorganisms and enzymes in food, while preserving its nutritional value and sensory qualities.

Active packaging involves the incorporation of active substances into packaging materials to interact with the food product and extend its shelf life or improve its quality.

Pulsed Electric Field (PEF) Processing is a non-thermal food preservation technique that uses short, high-voltage pulses of electricity to inactivate microorganisms and enzymes in food.

Enzymatic modification involves the use of enzymes to catalyze specific chemical reactions in food products, resulting in changes in their texture, flavor, or nutritional value.

Ultrasound processing involves the use of high-intensity ultrasound waves to inactivate microorganisms and enzymes in food, while preserving its nutritional value and sensory qualities.

Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. It is commonly used in the production of food ingredients such as lactic acid, citric acid, and amino acids.

Electron beam irradiation is a food sterilization technique that uses high-energy electron beams to kill microorganisms and pests in food products.

Genetic modification involves the use of genetic engineering techniques to alter the genetic makeup of food crops, resulting in changes in their traits such as pest resistance, drought tolerance, or nutritional value.

Radio frequency (RF) heating is a food processing technique that uses radio frequency waves to generate heat within the food product, resulting in rapid and uniform heating.

Encapsulation involves the use of edible coatings or films to encapsulate flavors, nutrients, or other active ingredients in food products, allowing for controlled release during consumption.

Infrared (IR) heating is a food processing technique that uses infrared radiation to heat food products, resulting in rapid and uniform heating.

Pulsed light processing is a non-thermal food preservation technique that uses high-intensity light pulses to inactivate microorganisms and enzymes in food.

Ohmic heating is a food processing technique that uses ohmic heating to generate heat within the food product, resulting in rapid and uniform heating.

Modified atmosphere packaging (MAP) involves the use of modified atmospheres (typically containing higher levels of carbon dioxide and lower levels of oxygen) to extend the shelf life and improve the quality of food products.