Food Science & Chemistry

The applied science devoted to the study of food is termed as Food science. In this discipline, engineering, biological, and physical sciences are used to study the nature of foods, the causes of deterioration, the principles underlying food processing, and the improvement of foods that are consumed by the public. Broadly it can be said that, all the aspects of food from harvesting to the point where the consumers consume the food is considered to be as food science. The study of chemical processes and interactions of all biological and non-biological components associated with foods is termed as food chemistry. Its main components are carbohydrates, lipids, proteins, vitamins, minerals, enzymes, food adhesives, flavors, color and even water. This discipline also encompasses how products change under certain food processing procedures and conditions and ways either to intensify or to prevent the reactions as per the need.

  • Nutritional Cytokines
  • Food Security
  • Food Science
  • Food Safety
  • Food Rheology
  • Food Regulatory
  • Food Quality
  • Food Proteins
  • Food Chemistry
  • Food Analysis
  • Food Bioactivity
  • Food Biochemistry
  • Food Biodeterioration
  • Food Borne Diseases
  • Food Contamination
  • Food Control
  • Food Enzymes
  • Food Fermentation
  • Food Fortification
  • Food Grading
  • Food Hydrocolloids
  • Food Hygiene
  • Food Industry
  • Food Adulteration
  • Food Toxicology
  • Food Engineering
  • Food Nanotechnology
  • Food Biotechnology
  • Food Preference
  • Food Preservation
  • Food Allergies
  • Guidelines for Food Safety Standards & Regulations
  • Food Quality Control & safety measures Consumer Labelling
  • Food Safety Risk Assessment & Management
  • Microbial Spoilage, Prevention & Control
  • Novel Methods for the Evaluation of Food Adulteration & Authenticity
  • Food Management
  • Food Microbes
  • Food Surveillence
  • Food Systems
  • Food Technology
  • Foodomics
  • Functional Foods
  • Geneticaly Modified Foods
  • Global Food Security
  • Gluten Free Foods
  • Antioxidants
  • Aromatic foods
  • Baby Foods
  • Baked Foods
  • Food Microbiology
  • Food Microstructure
  • Food Modelling
  • Food Mycology
  • Food Nutrification
  • Food Pathogens
  • Food Physical Chemistry
  • Food Processing
  • Food Standard
  • Food Storage
  • Food Supplements
  • Herbal Food Supplements
  • Meat Science
  • Molecular Gastronomy
  • Nanoengineered foods
  • Food additives

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