ABSTRACT
Consumers are becoming increasingly interested in fresh, natural, less processed, and additive-free or natural-additive foods. In this context, biopreservation attracts a renewed interest in traditional techniques such as fermentation, and the more recent use of beneficial microorganisms, their byproducts, such as organic acids, bacteriocins or enzymes, animal and plant-derived substances or the use of bacteriophages for food preservation. This chapter gives a general overview of the different biopreservation techniques in food industry and informs of the expansion of applications in the medical field, highlighting cryopreservation as the main biopreservation technique in that area.
