Chemistry and Biochemistry of Food

Food chemistry is the study of the interactions and chemical processes that occur between food's biological and non-biological constituents. It shares some similarities with biochemistry in that it involves elements of food including lipids, proteins, water, vitamins, and dietary minerals. The objective of food biochemistry is to increase understanding about the precise makeup of foods, particularly those that provide nutrients beneficial to human health.

  • Food and bioprocessed material chemistry
  • New Developments in Food Chemistry and Biochemistry
  • Food Chemistry and Flavour
  • Current Food Chemistry Trends and Innovations
  • Agrochemicals in Food Production


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