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
Related Conference of Chemistry and Biochemistry of Food
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
August 25-26, 2025
17th International Conference on Food Technology and Processing
Singapore City, Singapore
October 23-24, 2025
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Chemistry and Biochemistry of Food Conference Speakers
Recommended Sessions
- Agronomy and Agricultural Research
- Beverage Technology
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- Development of Product
- Food and Beverages Hotel Management
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- Food Engineering and Materials Science
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- Food Substitution and Adulteration
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