Food Chemistry and Biochemistry

Food chemistry is the discipline that deals with the major and minor constituents of food and its raw materials, as well as with their functionality, their fate during food processing and storage. It is the study of chemical processes and interactions of all biological and non-biological components of food.

Food biochemistry is the study of chemical processes within and relating to living organisms. Food Biochemistry also known as biological chemistry is the understanding of composition of foods, especially food components that have beneficial effects on human health.

 

  • Food Additives
  • Flavor and Color compounds
  • Chemical Preservatives

Related Conference of Food Chemistry and Biochemistry

Food Chemistry and Biochemistry Conference Speakers