Fruit vegetable and potato processing: innovative approaches to nutritional quality and sensory characteristics

Second International Conference on Fruit, Vegetable and Potato Processing Worldwide, fruit, vegetable and potato products are importantly contributing to the daily diet of many human populations. Besides providing nutrients and essential nutritional elements, these products are also the source of many technologically active ingredients and additives.

Due to the increasing complexity of industrially processed plant based products more fundamental mechanistic knowledge is required on how different technologies relate to product quality characteristics such as sensory characteristics and nutritional value. Many questions can be asked about the evolution during the next decades.

The objective of this conference is therefore to discuss recent findings in the field of fruit, vegetable and potato processing research.

Highlights:

1. Novel and innovative processes

2. Biological active substances

3. Processing, nutritional value and sensory characteristics