Food Chemistry and Biochemistry
Food chemistry and biochemistry examine the molecular composition of food and the chemical reactions that occur during processing, storage, and digestion. Food chemistry focuses on the structure, properties, and interactions of key components like carbohydrates, proteins, fats, vitamins, and minerals. It also explores how these elements contribute to flavour, texture, colour, and nutritional value. Biochemistry delves deeper into the biological processes involving enzymes, hormones, and metabolic pathways that transform food into energy and essential compounds for the body.
Related Conference of Food Chemistry and Biochemistry
June 01-02, 2026
9th International Conference on Nutrition, Food Science and Technology
Zurich, Switzerland
October 29-30, 2026
5th International Conference on Agroecology and Organic farming
Aix-en-Provence, France
Food Chemistry and Biochemistry Conference Speakers
Recommended Sessions
- Dairy Science & Technology
- Food Allergies and Intolerances
- Food Analysis and Food omics
- Food and Nutrition
- Food Chemistry and Biochemistry
- Food Consumer Science
- Food Microbiology and Fermentation
- Food Packaging Standards
- Food Security and Sustainability
- Functional Foods and Supplements
- Innovation in Food Processing
- Micronutrient Deficiencies
- New Food Additives and Ingredients
- Nutrigenomics
- Nutritional Epidemiology
- Pediatric Nutrition
- Plant Based Protein
- Prebiotics and Probiotics
- Public Health Nutrition
- Sports Nutrition and Exercise Metabolism
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