Green Chemistry Technologies in Food Manufacture & Processing

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

Primary, secondary, and tertiary processing techniques are discovered to produce value-added foods and ingredients. Primary processing techniques like cleaning, sorting, and milling are used as first step in processing.

  • Managing nutrient cycles in crop and cattle with green techniques
  • Reduce carbon footprint
  • Environmental performance of organic farming

One of the most encouraging technological approaches to reduce environmental footprint in food processing is the use of enzymes. Enzymes speed up reaction rates. Food enzymes provide advantages in

  • Specificity
  • susceptibility
  • non-toxicity
  • high activity at low concentrations
  • ease of inactivation


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