Chemical Process: Biological and Non-Biological

The interactions and chemical processes that occur between the biological and non-biological components of food are referred to as food chemistry. Biological components include meat, chicken, beer, and milk. Carbohydrates, lipids, and proteins are all covered in biochemistry. Understanding the basic changes in composition and physical state of foodstuffs that may occur during and after industrial production is a distinct step in food technology. Food chemists contribute to our understanding of nutrition and health in a variety of ways.

    Related Conference of Chemical Process: Biological and Non-Biological

    December 06-07, 2023

    14th Global Summit on Aquaculture & Fisheries

    Dubai, UAE
    January 11-12, 2024

    33rd World Conference on Food and Beverages

    Dubai, UAE
    February 15-16, 2024

    5th European Food Chemistry Congress

    Rome, Italy
    March 21-22, 2024

    28th International Conference on Food and Nutrition

    Paris, France
    April 04-05, 2024

    27th Euro-Global Summit on Food and Beverages

    Madrid, Spain
    April 11-12, 2024

    2nd International conference on Food and Agri Tech

    Amsterdam, Netherlands
    April 11-12, 2024

    18th International Conference on Food Microbiology

    Amsterdam, Netherlands
    April 17-18, 2024

    7th European Food Science Congress

    Amsterdam, Netherlands

    Chemical Process: Biological and Non-Biological Conference Speakers

      Recommended Sessions

      Related Journals

      Are you interested in