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
July 15-16, 2024
23rd International Conference on Diabetes, Nutrition, Obesity and Eating Disorders
Amsterdam, Netherlands
Food Chemistry Conference Speakers
Recommended Sessions
- Dairy and Marine Technology
- Food and Nutrition
- Food Biology
- Food Chemistry
- Food Education
- Food Engineering
- Food from Plant and Animal Origin
- Food Microbiology and Biotechnology
- Food Nanotechnology
- Food Pharmacy
- Food Preservation and Packaging
- Food Processing
- Food Safety and Hygiene
- Food Safety, Quality & Policy
- Food Science and Technology
- Food Security
- Food Systems & Bioengineering
- Food Toxicology
- Food Waste and Recycling
- Foodborne Diseases and Nutritional Disorders
Related Journals
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