Food Chemistry and Nutrition

Food chemistry is the subject that deals with chemical methods and interactions of all natural and non-biological components of foods. The biological substances include items such as meat, poultry, lettuce, beer, and milk. It is similar to biochemistry in its principal ingredients such as carbohydrates, lipids, and protein, but it also includes areas such as water, vitamins, minerals, enzymes, food additives, flavors, and colors. This discipline also encompasses how commodities change under certain food processing techniques and ways either to improve or to limit them from proceeding. An example of enhancing a process would be to promote fermentation of dairy products with microorganisms that convert lactose to lactic acid.

  • Food Additives
  • Food Physical Chemistry
  • Biochemical Catalysts
  • Enzymes
  • Flavors
  • Food Grade Color
  • Food Proteins
  • Monosaccharide
  • Vitamins
  • Water in Food Systems
  • Minerals

Related Conference of Food Chemistry and Nutrition

November 14-15, 2019,

2nd Annual Meeting on Nutrition & Dietetics

Zagreb | Croatia
February 12-13, 2020

31st World Congress on Nutrition & Food Sciences

Auckland, New Zealand
February 24-25, 2020

23rd World Congress on Nutrition and Food Sciences

Tokyo, Japan
March 26-27, 2020

24thAsia Pacific
Nutrition Meet and Expo

Kyoto, Japan
April 13-14, 2020

31st Annual Congress on Nutrition & Food Sciences

Bangkok, Thailand
April 13-14, 2020

29thWorld Congress on Diet, Nutrition and Obesity

Auckland, Newzealand
April 20-21, 2020

26th European Nutrition and Dietetics Conference

Berlin, Germany
April 29-30, 2020

2nd World Congress on Child Nutrition and Health

Prague | Czech Republic
June 22-23, 2020

29th World Congress on Nutrition & Dietetics

Sydney, Australia

19th World Congress on Nutrition and Food Chemistry

Rome, Italy | September 23-24, 2020

Food Chemistry and Nutrition Conference Speakers

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