Food Chemistry and Nanotechnology
The three basic components of food chemistry are carbohydrates, lipids, proteins and some are of water, enzymes and vitamins.Nano structure being developed to give a improved texture and taste. It increases the shelf life of the materials and reduces the wastage. This also can be control interactions of active ingredients with the food matrix and release the drug at the target in the specific time period.
- Food safety
- Food testing
- Biological and non biological components interactions
- DNA Nanotechnology
- Nanomedicine
- Unique properties like dimensions of nanoscale
Related Conference of Food Chemistry and Nanotechnology
March 19-20, 2026
25th International Conference on Diabetes, Nutrition, Obesity and Eating Disorders
Paris, France
Food Chemistry and Nanotechnology Conference Speakers
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