Food Science and Chemistry

Food science is used to study physical, biological, and chemical makeup of food, and the concepts underlying food processing. Food technology is one of the applications of food science to the, preservation, processing, packaging, distribution, selection and use of safe food. Food chemistry is used to study the chemical processes and interactions of all biological and non-biological of foods components. It covers the basic composition, structure and properties of foods and chemistry changes occurring during processing and utilization. It also focuses on the chemistry of water, carbohydrates, proteins, lipids, vitamins, minerals and enzymes.

  • Food engineering
  • Food microbiology
  • Food packaging
  • Food preservation
  • New product development
  • Quality control

Related Conference of Food Science and Chemistry

November 03-04, 2020

21st International Congress on Nutrition and Health

Madrid, Spain
November 05-06, 2020

23rd World Congress on Nutrition and Food Sciences

Tokyo, Japan
November 29-30, 2020

Functional Food and Advanced Nutrition 2020

Beijing, China
December 07-08, 2020

Webinar on Fisheries & Aquaculture

Vancouver, Canada
December 07-07, 2020

Webinar on Functional Food & Advanced Nutraceuticals

Vancouver, Canada
January 18-19, 2021

3rd World Congress on Child Nutrition and Health

Vienna, Austria
February 22-23, 2021

2 nd World Congress on Probiotics and Nutrition

Tokyo, Japan
March 08-09, 2021

26th International Conference on Clinical Nutrition

Edinburgh, Scotland
March 17-18, 2021

27th European Nutrition and Dietetics Conference

Berlin, Germany
March 24-25, 2021

4th World Congress on Food and Nutrition

Bali, Indonesia
September 27-28, 2021

20th World Congress on Nutrition and Food Chemistry

Dublin, Ireland

Food Science and Chemistry Conference Speakers

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