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
June 01-02, 2026
9th International Conference on Nutrition, Food Science and Technology
Zurich, Switzerland
October 29-30, 2026
5th International Conference on Agroecology and Organic farming
Aix-en-Provence, France
Chemistry of Food and Bio-processed Materials Conference Speakers
Recommended Sessions
- Food Safety and Hygiene
- Advancement in Food Technology
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- Chemistry of Food and Bio-processed Materials
- Enology and Brewing Science
- Food Allergies
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- Food and Dairy Technology
- Food and Flavour Chemistry
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- Food Preservation
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- Management of Food Waste
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