Agricultural & Food Chemistry

Agricultural chemistry deals with the study of both chemistry and biochemistry which plays an important role in agricultural production, processing of raw products into foods and beverages, and in environmental monitoring and remediation.  As an applied science or technology, it is directed towards the  control of those processes to increase yields, improve quality, and reduce costs. It is also concerned with the utilization of agricultural products as chemical raw materials. The goals of agricultural chemistry are to expand understanding of the causes and effects of biochemical reactions related to plant and animal growth, to reveal opportunities for controlling those reactions, and to develop chemical products that will provide the desired assistance or control. Every scientific discipline that contributes to agricultural progress depends in some way on chemistry. Hence agricultural chemistry is not a distinct discipline, but a common thread that ties together genetics, physiology, microbiology, entomology, and numerous other sciences that impinge on agriculture.

Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. The scientific approach to food and nutrition arose with attention towards  agricultural chemistry.

 

  • Sustainability of crop production, processing and consumption
  • Plant & animal bio technology
  • Plant protection and fertilization
  • Fertilizers and chemicals
  • Food science & technology
  • Functional Foods & Dietary Supplements
  • Nutrition & Nutraceuticals
  • Chemical reactions in food
  • Risk/benefits evaluation of food components
  • Methodologies and Applications in Food Analysis
  • Food quality, integrity, and safety
  • Food packaging & preservation

Related Conference of Agricultural & Food Chemistry

Agricultural & Food Chemistry Conference Speakers