Food Chemistry and Biochemistry

Food chemistry is a study of chemical processes and the integration of all biological and non-biological components of food. Biological substances include substances such as meat, poultry, lettuce, beer, milk as examples. It is almost identical to biochemistry in its key components such as carbohydrates, lipids, and proteins, but it also contains compounds such as water, vitamins, minerals, enzymes, food additives, flavors and colors. This advice also includes how products change under certain dietary procedures and ways to strengthen or prevent them from occurring.


  • Bioactive constituents of foods
  • Chemistry of food additives
  • Effects of processing on the composition
  • Food chemistry and biochemistry in food processing
  • Food bioactive on nutrition & food product development

Related Conference of Food Chemistry and Biochemistry

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4th International Conference on Food and Nutrition

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30th International Conference on Clinical Nutrition

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31st European Nutrition and Dietetics Conference

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