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
November 24-25, 2025
7th World Congress on Advances in Food Science, Processing and Technology
Barcelona, Spain
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
- 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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