Food and Food Chemistry

Food is the substance which is composed of essential nutrients consumed by the living organism for their growth and energy. Food chemistry is the important characteristics of Food science deals with the composition and characteristics of food and includes the chemical changes of food during the processing, storage and utilization. Food chemistry is closely related with the biochemistry, Microbiology, Molecular biology etc. The major aim of food chemistry is to understand and prevent the undesirable changes of food when it exposed to the severe environmental conditions and to improve the nutrients and quality of food. In simple words it is the study of biological and non-biological interactions, metabolism of food and the food proteins, minerals and vitamins etc.


  • Track 1-1 Biological and Non-Biological Interaction
  • Track 2-2 Food Biochemistry
  • Track 3-3 Enzymes in Food
  • Track 4-4 Antioxidants
  • Track 5-5 Energy Metabolism of starch
  • Track 6-6 Food in Water, Food Proteins, Vitamins and Minerals
  • Track 7-7 Chemical Changes During Food Process
  • Track 8-8 Metabolism of Food Components

Related Conference of Food