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
February 22-23, 2024
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