Food Chemistry

The interactions and chemical process between the biological and non-biological components of food is known as food chemistry. Some of the biological components include meat, poultry, beer and milk. It includes carbohydrates, lipids and proteins in biochemistry.A specialized phase of food technology concerned with an understanding of the fundamental changes of composition and the physical condition of foodstuffs which may occur during and subsequent to industrial processing.

  • Chemical composition of food
  • Food biochemistry and food processing
  • Analytical methods for food components
  • Bioactive constituents, micronutrients, food additives and ingredients
  • Antioxidants and lipid oxidation in foods
  • Food structure, flavor and quality

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Food Chemistry Conference Speakers

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