Food Chemistry
Food chemistry is the study of synthetic measures and the interaction of organic and non-biological components of food. It is similar to organic chemistry in that it manages dietary components such as sugars, lipids, proteins, water, vitamins, and dietary minerals. It also includes the investigation and development of food additives that can be used to protect the quality of food or to change its colour, flavour, and taste. It is later strongly linked to nourishment handling and preparation strategies. Regardless, there is a systematic debate about the health effects of various food additives.
Related Conference of Food Chemistry
November 28-29, 2024
5th Annual Expo on Soil, Water and Environmental Sustainability
Bali, Indonesia
December 12-13, 2024
36th International Conference on Food Science and Technology
Prague, Czech Republic
April 17-18, 2025
9th International Conference on Food Chemistry, Nutrition and Safety
Madrid, Spain
June 16-17, 2025
8th International Conference on Nutrition, Food Science and Technology
Zurich, Switzerland
October 23-24, 2025
4th International Conference on Agroecology and Organic farming
Montreal, Canada
Food Chemistry Conference Speakers
Recommended Sessions
- Advancement in Food Technology
- Food and Quality Control
- Food Science
- Global Food Security
- Meat Science and Processing Technology
- Agriculture and Food Technology
- Bioinformatics in FoodTech
- Biotechnology in Food
- Dietetics and Food Nutrition
- Enology and Brewing Science
- Food Allergies
- Food and Agricultural Immunology
- Food and Bioprocessed Material Chemistry
- Food and Flavour Chemistry
- Food Authentication
- Food Chemistry
- Food Consumption and Health Mapping Devices
- Food Hygiene and Safety
- Food Management and Innovation
- Food Packaging
- Food Preserving
- Food Processing and Engineering
- Food Science and Technology
- Food Selection and Consumer Behavior
- Food Toxicology
- Food-borne Diseases
- Management of Food Waste
- Microbiology of Food
- Nutraceuticals & Nutrition Supplements
- Seafood Processing
- Sensory Evaluation
- Sports Nutrition
- Technology in Food and Dairy
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