Nutrition Conference-NFOD 2026

The process of food processing is an important area in determining the nutritional quality of foods—including retention and the use of vitamins, minerals, and bioactive compounds. While food processing can significantly enhance shelf stability, safety, and palatability, it can also result in nutrient loss if not properly managed. Understanding the effects of various food processing methods—heat treat (e.g., pasteurization), drying, freezing, and fermentation—is critical to establishing strategies that can preserve food nutritional quality. This session will aim to create a common understanding of the balance of safe food, shelf-life, and nutrient retention in food processing and highlight new and innovative techniques and technologies for maximizing the health benefits of processed foods. Participants will leave this session basic knowledge of food processing that contributes to quality and nutrition.