Food Chemistry


Food chemistry is the branch of Food Science and it deals with the chemical process and the interactions of both biological and non-biological substances in food and its composition, physical and chemical properties, structure that takes place during various levels of processing and utilization. Three basic structural groups include fats, carbohydrates and proteins.

  • Chemical processes and interactions of all biological and non-biological components of foods
  •  Biogeochemistry


    Related Conference of Food Chemistry

    September 08-09, 2025

    24th World Congress on Nutrition and Food Chemistry

    Frankfurt, Germany
    September 15-16, 2025

    29th World Congress on Nutrition and Food Sciences

    Paris, France
    November 13-14, 2025

    18th World Congress on Food Chemistry and Food Microbiology

    Bali, Indonesia
    December 08-09, 2025

    8th World Congress on Food and Nutrition

    Rome, Italy
    January 29-30, 2026

    30th International Conference on Nutritional Science & Dietetics

    Chicago, USA
    February 16-17, 2026

    32nd International Conference on Clinical Nutrition

    Aix-en-Provence, France
    March 19-20, 2026

    25th International Conference on Diabetes, Nutrition, Obesity and Eating Disorders

    Paris, France
    April 02-03, 2026

    31st International Conference on Nutrition & Dietetics

    Geneva, Switzerland
    April 23-24, 2026

    8th World Summit on Health Nutrition

    Paris, France
    August 24-25, 2026

    25th International Congress on Nutrition and Health

    Aix-en-Provence, France

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