Food chemistry is the study of the chemical composition, processes and interactions of all biological and non-biological components of foods. It includes macro- and micronutrients, and the essential nutritional factors that determine the nutritional and energy value of food raw materials and foods. It also includes reactions related to amino acids, peptides and proteins, fats and other lipids, carbohydrates, vitamins, mineral substances and water which are responsible for odour, taste and colour that determine the quality of food materials and foods.

Related:  Food Conferences in USA Food science Conferences in AmericaNutrition ConferencesFood Chemistry Conferences | Chemistry Conferences |ConferenceSeries Ltd

Topics to be covered:

·         Food and Fruit Chemistry

·         Food Biochemistry

·         Impact of Chemicals on Food Supply and Quality

·         Food Composition

·         Food Allergy and Anaphylaxis

·         Pigments in Foods

·         Aroma Compounds

·         Maillard Reactions