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
March 19-20, 2026
25th International Conference on Diabetes, Nutrition, Obesity and Eating Disorders
Paris, France
Food Chemistry Conference Speakers
Recommended Sessions
- Animal Probiotics
- Food & Dairy Technology
- Food Chemistry
- Functional Foods
- Mechanisms of Probiotics
- Nutraceuticals & Dietary supplements
- Prebiotics
- Probiotics and Antimicrobial Proteins
- Probiotics and Gastrointestinal Health
- Probiotics for Weight Loss
- Probiotics in Aquaculture
- Probiotics in Health and Diseases
- Probiotics in Pediatrics
- Probiotics Side Effects
- Spirulina the Probiotic Algae
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