Food Chemistry

Food chemistry is the study of chemical processes and interactions of the biological and non-biological components of foods. It overlaps with biochemistry in that it deals with the components of food such as carbohydrates, lipids, proteins, water, vitamins, and dietary minerals. In addition, it involves the study and development of food additives that can be used to preserve the quality of food or to modify its color, flavor, and taste. It is, thus, closely linked to food processing and preparation techniques. There is, however, an ongoing debate about the health effects of a number of food additives.

    Related Conference of Food Chemistry

    October 02-04, 2017

    8th International conference on Fisheries & Aquaculture

    Toronto, Canada
    October 02-04, 2017

    18th Global Summit on Food & Beverages

    Chicago, Illinois, USA
    October 23-24, 2017

    9th World Congress on Aquaculture & Fisheries

    Dubai, UAE
    November 06-08, 2017

    20th Global Summit on Food Processing, Safety & Technology

    Las Vegas, Nevada, USA
    November 13-14, 2017

    7th European Food Safety & Standards Conference

    Athens, Greece
    November 29-30, 2017

    2nd International Conference on Food Microbiology

    Madrid, Spain
    March 05-07, 2018

    11th World Congress on Agriculture & Horticulture

    Paris, France
    March 05-06, 2018

    10th Euro-Global Summit on Aquaculture & Fisheries

    Paris, France
    March 8-10, 2018

    21st Euro-Global Summit on Food and Beverages

    Berlin, Germany
    May 24-25, 2018

    11th Global Summit on Aquaculture & Fisheries

    Osaka, Japan
    July 25-26, 2018

    21st International Conference on Food & Nutrition

    Vancouver, Canada

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