Food Science and Chemistry

Food chemistry is all about coming up with new flavours of foods, and seeing what foods and chemicals work well together. To do this, you want a wide knowledge of molecular properties, to ensure the success of the new builds foods, which need to meet standard government requirements like Nutritional Requirements. This and many other things add 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 establishing good practice in livestock farming by supplementing feed with vitamins or antibiotic options. Bio encapsulation, or entrapment, is one of the Development in Food Technology by which the active ingredient is densely packed into minute particles of liquid or solid material (encapsulate) or coated by a shielding material

 

  • Flavor Chemistry
  • Molecular Gastronomy
  • Pro biotic and Functional Foods
  • Food Toxicology
  • Post-harvest Technology
  • Microencapsulation and bio encapsulation of food
  • Micro and Nano structure of food

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Food Science and Chemistry Conference Speakers

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