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

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Food Chemistry Conference Speakers

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