Food Chemistry

It is the study of chemical process and interaction of all biological and non- biological components of food. The biological substances include items like meat, poultry, lettuce, beer, and milk as examples. It covers with organic chemistry in which it manages the parts of nourishment. For example- Proteins, Vitamins, Sugars, Water, and Dietary minerals. Furthermore, it includes the investigation and improvement of preservatives and nutrients, added substances that can be utilized to safeguard the nature of sustenance or to alter its shading, flavor, and taste. Food chemistry plays a key role in ensuring that the food being processed is of high quality and is safe for consumption. Understanding food chemistry helps us develop proper ways of handling food and good manufacturing practices.

 

  • Water in Food
  • Carbohydrates
  • Lipids

Related Conference of Food Chemistry

November 10-11, 2025

19th International Conference on Food Microbiology

Rome, Italy
November 13-14, 2025

21st Annual Conference on Crop Science and Agriculture

Bali, Indonesia
November 21-22, 2025

34th World Conference on Food and Beverages

Dubai, UAE
December 17-18, 2025

15th Global Summit on Aquaculture & Fisheries

Amsterdam, Netherlands
January 28-29, 2026

24th World Congress on Nutrition and Food Chemistry

Zurich, Switzerland
April 02-03, 2026

7th European Food Chemistry Congress

Geneva, Switzerland
April 27-28, 2026

2nd Global Summit on Food Microbiology and Nutrition

Paris, Aland Islands
May 25-26, 2026

9th European Food Science Congress

Paris, France
October 29-30, 2026

5th International Conference on Agroecology and Organic farming

Aix-en-Provence, France

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