Food Science and Chemistry

Food science is the applied science devoted to the study of food .Food science draws from many disciplines such as biology, chemical engineering, and biochemistry in an attempt to better understand food processes and ultimately improve food products for the general public. Food scientists and technologists are versatile, interdisciplinary, and collaborative practitioners in a profession at the crossroads of scientific and technological developments. Food Science allows us to make the best use of our food resources and minimize waste. Food scientists may study more fundamental phenomena that are directly linked to the production of food Technology products and its properties. Most food materials are of biological origin. How they behave in harvesting, processing, distribution, storage and preparation is a complex problem. Full awareness of all important aspects of the problem requires broad-based training. The Food Scientist supply this bounty by learning to apply a wide range of scientific knowledge to maintain a high quality, abundant nutrition supply. The strategy of food science and technology professionals is to advance the science of food, ensuring a safe and abundant food supply, and contributing to healthier people everywhere in integral to that evolution.

Food chemistry is all about coming up with new flavors of foods, and seeing what foods and chemicals work well together. In order to do this you need a wide knowledge of molecular properties, in order to ensure the success of the newly formed foods, which need to meet standard government requirements like Nutritional Requirements. Carl Wilhelm Scheele isolated malic acid from apples in 1785. This and many other things contributed to the food Technology world that exists today. A flavour chemist is an example of a career in this industry. Microencapsulation is also an efficient way of ensuring good practice in livestock farming by supplementing feed with vitamins or antibiotic alternatives. Bio encapsulation, or entrapment, is one of the process in Food Technology by which the active ingredient is densely packed into minute particles of liquid or solid material (encapsulant) or coated by a shielding material.

The food produced by Nanotechnology is called Nano food where nanoparticles, nanotechnology techniques or tools are used during cultivation, production, processing, or packaging of the food in Food Technology.

Molecular Gastronomy

Pro biotics and Functional Foods

Food Toxicology

Post harvest Technology

Microencapsulation and bioencapsulation of food

Micro and nano structure of food

Flavour Chemistry

  • Laboratory analysis

Related Conference of Food Science and Chemistry

March 28-29, 2019

20th International Congress on Nutrition & Health

Stockholm, Sweden
April 22-23, 2019

25th European Nutrition and Dietetics Conference

Rome, Italy
May 20-21, 2019

28th World Congress on Diet, Nutrition and Obesity

Yokohama, Japan
June 17-18, 2019

22nd World Congress on Nutrition and Food Sciences

Brisbane, Australia
August 15-16, 2019

18th World Congress on Obesity and Nutrition

Bangkok, Thailand
September 19-20, 2019

30th Annual Meeting on Nutrition & Food Sciences

Osaka, Japan
September 25-26, 2019

18th World Congress on Nutrition and Food Chemistry

Copenhagen, Denmark
Oct 07-08, 2019

International Conference on Organic Farming

Bangkok, Thailand
October 21-22, 2019

2nd World Congress on Food and Nutrition

Helsinki, Finland
October 30-31, 2019

Nutrition & Food Sciences

Tokyo, Japan
November 14-15, 2019,

2nd Annual Meeting on Nutrition & Dietetics

Zagreb | Croatia
November 15-16, 2019

Nutrition & Eating disorders

Tokyo, Japan
November 29-30, 2019

World Summit on Nutrition, Obesity, Dietetics and Eating Disorders

Toronto, Ontario, Canada

Food Science and Chemistry Conference Speakers

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