Virginia Tech® home

Why are Foods Processed?



Authors as Published

Nicole Arnold, Doctoral Student, Food Science and Technology, Virginia Tech; Lily Yang, Postdoctoral Researcher, Food Science and Technology, Virginia Tech; and Renee Boyer, Professor, Food Science and Technology, Virginia Tech

This publication is available in an enhanced digital version and PDF.

Food processing is essential to provide safe , high quality food for the public. This publication was created to provide simple, easy to understand science based information on food processing and how it can make foods safer. The goal is for the public to be more aware and accepting of food processing technologies that are used to make our food supply safe.

Virginia Cooperative Extension materials are available for public use, reprint, or citation without further permission, provided the use includes credit to the author and to Virginia Cooperative Extension, Virginia Tech, and Virginia State University.

Virginia Cooperative Extension is a partnership of Virginia Tech, Virginia State University, the U.S. Department of Agriculture, and local governments. Its programs and employment are open to all, regardless of age, color, disability, sex (including pregnancy), gender, gender identity, gender expression, national origin, political affiliation, race, religion, sexual orientation, genetic information, military status, or any other basis protected by law

Publication Date

January 22, 2020