Food Chemistry and Biochemistry
Food chemistry and biochemistry are fundamental disciplines that explore the composition, structure, and reactions of substances in food. Food chemistry investigates the chemical processes that occur during cooking, preservation, and storage, influencing taste, texture, and nutrition. In contrast, food biochemistry delves deeper into the molecular and biological aspects of food, examining how enzymes, proteins, and other compounds impact food quality and health. Together, these fields contribute to food science, improving food safety, quality, and the development of new products, all while ensuring the nutritional and sensory properties of what we eat.
Related Conference of Food Chemistry and Biochemistry
April 17-18, 2025
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June 16-17, 2025
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August 25-26, 2025
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October 23-24, 2025
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Food Chemistry and Biochemistry Conference Speakers
Recommended Sessions
- Food Biotechnology
- Food Borne Diseases
- Food Chemistry and Biochemistry
- Food Engineering and Waste Management
- Food Microbiology
- Food Nanotechnology and Toxicology
- Food Processing and Technology
- Food Technology
- Food-Quality Control and Quality Assurance
- Nutrition and Diet
- Nutrition, Health & Aging
- Nutritional Epidemiology
- Nutritional Immunology
- Nutritional Neuroscience and Eating Disorders
- Obesity and Malnutrition
- Pediatric and Maternal Nutrition
- Sports Nutrition and kinesiology
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