Food chemistry plays a major role in ensuring safe and high quality food being processed for consumption. Food chemistry helps us to develop proper ways of handling food and good manufacturing practices. It is the study of chemical processes and interactions of all biological and non-biological components of foods. It is like biochemistry in its main components such as carbohydrates, lipids, and protein, but it also includes areas such as water, food vitamins, food minerals, food enzymes, food additives, food flavors, and food colors. It includes the investigation and improvement of nutrients and preservatives added substances that can be utilized to safeguard the nature of sustenance or to alter its shading, flavor, and taste.
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Chemical Society of Vietnam, Chemical Structure Association Trust, Community Research and Development Information Service, Czech Chemical Society, DECHEMA e.V. European Association for Chemical and Molecular Sciences, GDCh Society of German Chemists, Federation of African Societies of Chemistry, The Royal Flemish Chemical Society.