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

August 08-09, 2024

6th World Summit on Health Nutrition

London, UK
October 21-22, 2024

28th World Congress on Nutrition and Food Sciences

Paris, France
November 28-29, 2024

Food Safety Meet 2024

Bali, Indonesia
November 28-29, 2024

7th World Congress on Food and Nutrition

Bali, Indonesia
February 20-21, 2025

8th International Conference on Food Safety and Health

Amsterdam, Netherlands
February 24-25, 2025

31st International Conference on Clinical Nutrition

London, UK
June 24-25, 2025

24th International Congress on Nutrition and Health

Amsterdam, Netherlands

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