Food Chemistry & Nutrition

Food chemistry is the exploration of invention procedures and cooperation’s of all natural and non-organic segments of foods. The natural substances incorporate such things as meat, poultry, lettuce, brew, and drain as cases. It is like biochemistry in its principle parts, for example, starches, lipids, and protein, however it additionally incorporates ranges, for example, water, vitamins, minerals, catalysts, and food added substances, flavours, and hues. Food chemistry can be applied in the analysis of dietary content to monitor or improve nutrition, or the determination of levels of contaminants to ensure food safety. Chemical food analysis can also be used to compare food products that utilize different ingredients, or that are subjected to different processing methods.

  • Cereal Chemistry
  • Food Engineering
  • Bioresource Technology
  • Food Quality and Preference
  • Food Hydrocolloids
  • Food and Chemical Toxicology
  • Trends in Food Science & Technology
  • Innovative Food Science & Emerging Technologies

Food Chemistry & Nutrition Conference Speakers