Food Chemistry

Food Chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. Examples of biological substances are meat, poultry, lettuce, beer, and milk. It is similar to biochemistry in its main components such as carbohydrates, lipids, and protein, but it also includes areas such as water, vitamins, minerals, enzymes, food additives, flavours, and colours. This discipline also includes how products get modified under certain food processing techniques and methods either to enhance or to prevent them from happening.

    Related Conference of Food Chemistry

    April 04-05, 2024

    27th Euro-Global Summit on Food and Beverages

    Madrid, Spain
    April 11-12, 2024

    18th International Conference on Food Microbiology

    Amsterdam, Netherlands
    April 11-12, 2024

    2nd International conference on Food and Agri Tech

    Amsterdam, Netherlands
    April 17-18, 2024

    7th European Food Science Congress

    Amsterdam, Netherlands
    April 18-19, 2024

    33rd World Conference on Food and Beverages

    Dubai, UAE
    September 09-10, 2024

    5th International Conference on Food and Nutrition

    Paris, France
    October 21-22, 2024

    28th International Conference on Food and Nutrition

    Paris, France
    November 27-28, 2024

    32nd International Conference on Food & Nutrition

    Paris, France

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