Food Chemistry

Food Chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods and deals with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. This discipline also encompasses how products change under certain food processing techniques and ways either to enhance or to prevent them from happening. Food chemistry concepts are often drawn from rheology, theories of transport phenomena, physical and chemical thermodynamics, chemical bonds and interaction forces, quantum mechanics and reaction kinetics, biopolymer science, colloidal interactions, nucleation, glass transitions and freezing/disordered or non-crystalline solids, and thus has Food Physical Chemistry as a foundation area.

 

  • Probiotics & Prebiotics
  • Food physical chemistry
  • The Chemistry of Food Ingredients
  • The Ecology of Food Biochemistry
  • Chemical Engineering
  • Drug and Protein Metabolism
  • The Chemistry of Beverages
  • Systems-Based Biochemical Processes in Food
  • Protein Science
  • Protein Science

Related Conference of Food Chemistry

February 13-14, 2023

29th International Conference on Clinical Nutrition

London, UK
February 22-23, 2023

30th European Nutrition and Dietetics Conference

Madrid, Spain
March 22-23, 2023

22nd International Congress on Nutrition and Health

Amsterdam, Netherlands
April 06-07, 2023

4th World Summit on Food and Nutrition

Madrid, Spain
April 06-07, 2023

4th International Conference on Food and Nutrition

Madrid, Spain
May 25-26, 2023

27th International Conference on Nutritional Science & Dietetics

Singapore City, Singapore
July 17-18, 2023

27th World Congress on Nutrition and Food Sciences

Singapore City, Singapore
August 24-25, 2023

6th World Congress on Food and Nutrition

Frankfurt, Germany
October 10-11, 2023

5th Global Congress on Nutrition and Food sciences

Vancouver, Canada

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