Chemistry of Food and Bio-processed Materials
Chemistry of Food is the study of chemical processes and interactions of all biological and non-biological components of foods. Examples of biological substances are meat, poultry, lettuce, beer, and milk. It is similar to biochemistry in its main components such as carbohydrates, lipids, and protein, but it also includes areas such as water, vitamins, minerals, enzymes, food additives, flavours, and colours. This discipline also includes how products get modified under certain food processing techniques and methods either to enhance or to prevent them from happening. The chemistry of food and bio-processed materials focuses on understanding the molecular composition, interactions, and transformations of food components and biomaterials during processing and utilization. It encompasses the study of carbohydrates, proteins, lipids, vitamins, minerals, and water, as well as minor components like flavors and colors. This field plays a critical role in improving food quality, safety, and nutritional value through advanced processing techniques and sustainable practices. Researchers in food chemistry investigate how these components change under various processing conditions to optimize product stability, flavor, texture, and shelf life.
Related Conference of Chemistry of Food and Bio-processed Materials
8th International Conference on Nutrition, Food Science and Technology
17th International Conference on Food Technology and Processing
4th International Conference on Agroecology and Organic farming
Chemistry of Food and Bio-processed Materials Conference Speakers
Recommended Sessions
- Seafood Processing
- Advancement in Food Technology
- Agri Food Technology
- Chemistry of Food and Bio-processed Materials
- Food and Agricultural Immunology
- Food and Dairy Technology
- Food Biotechnology
- Food Choice and Consumer Behaviour
- Food Engineering and Processing
- Food Innovation and Management
- Food Microbiology
- Food Nutrition and Dietetics
- Food Packaging
- Food Preservation
- Food Safety and Hygiene
- Food Technology
- Food Toxicology
- Food-borne Diseases
- Management of Food Waste
- Nutraceuticals & Nutrition Supplements
- Sports Nutrition
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