Chemistry of Food and Bio-processed Materials
Chemistry of Food is the study of chemical measures and relations of all biological and non-biological mechanisms of foods. Examples of biological materials are meat, poultry, lettuce, beer, and milk. It is analogous 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 Chemistry of Food and Bio-processed Materials
October 17-18, 2024
16th International Conference on Food Technology and Processing
Barcelona, Spain
October 29-30, 2024
3rd International Conference on Agroecology and Organic farming
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November 25-26, 2024
8th International Conference on Food Chemistry, Nutrition and Safety
Madrid, Spain
November 28-29, 2024
5th Annual Expo on Soil, Water and Environmental Sustainability
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Chemistry of Food and Bio-processed Materials Conference Speakers
Recommended Sessions
- Food Safety and Hygiene
- Advancement in Food Technology
- Agri Food Technology
- Bioinformatics in FoodTech
- Chemistry of Food and Bio-processed Materials
- Enology and Brewing Science
- Food Allergies
- Food and Agricultural Immunology
- Food and Dairy Technology
- Food and Flavour Chemistry
- Food and Quality Control
- Food Authentication
- Food Biotechnology
- Food Chemistry
- Food Choice and Consumer Behaviour
- Food Consumption and Health Mapping Devices
- Food Engineering and Processing
- Food Industry Background
- Food Innovation and Management
- Food Microbiology
- Food Nutrition and Dietetics
- Food Packaging
- Food Preservation
- Food Science
- Food Technology
- Food Toxicology
- Food-borne Diseases
- Global Food Security
- Management of Food Waste
- Meat Science and Processing Technology
- Nutraceuticals & Nutrition Supplements
- Pharmaceutical Technology
- Seafood Processing
- Sensory Evaluation
- Sports Nutrition
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