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Products of plant or animal origin evolve under the action of biochemical and microbial reactions. To limit their deterioration, preservation methods have been developed since prehistoric times, and their principles are still the basis of techniques used in the food industry today. These processes are indispensable, but Western consumers tend to question them for various reasons: sustainability of the processes, naturalness of the preservatives and impact on our health. Based on current knowledge in the field of food science, this book provides an insight into the contribution of preservation processes to healthy, sustainable and available food. It presents their modes of action, the questions they raise and the answers provided by research. The use of cold or heat, fermentation or biopreservation, the role and sustainability of packaging, food formulation and life-cycle analyses are all topics addressed through the prism of current agri-food resources. The authors also highlight more recent processes and explore the idea of combining different methods to meet tomorrow's food challenges. This book is part of a wider reflection on the evolution of our food. It is aimed at all those — consumers, teachers, students, decision-makers — who want to better understand how today's technological choices can influence the future of our food, and therefore that of our health and our environment.

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