Green Chemistry & Engineering

Green Technologies in Food Manufacture & Processing

Green food production often suggests organic farming practices a few centuries ago. This type of farming uses a small area of land for crops and another area for grazing beef, sheep, and goat. Farm entities were almost always independent with no use of pesticides or herbicides and the only fertilizer used was manure.

Organic farming wills ensembles the notion of a green technology. Primary, secondary, and tertiary processing techniques are discovered to convert raw produce into value-added foods and ingredients. Primary processing techniques such as cleaning, grading, dehulling, sorting, and milling are used as initial step in processing most of the grains.

One of the most promising technological approaches to decrease environmental footprint in food processing is the use of enzymes.  Enzymes speed up reaction rates and results in savings in terms of time, energy, and cost. Food enzymes provide advantages in terms of specificity, sensitivity, their relative non-toxicity, high activity at low concentrations, and ease of inactivation.