Food Chemistry and Biochemistry
Food chemistry studies how the content and structure of molecules in foods and food products change during preparation and storage. Thanks to breakthroughs in contemporary chemistry and biology, food chemistry has improved quickly in recent decades.
Microorganisms involved in food microbiology include bacteria, moulds, and yeasts. Bacteria are largely responsible for food poisoning and spoilage, which results in a range of human ailments. Bacteriocins are generated by probiotic bacteria and have the ability to kill and suppress infections. Purified bacteriocins, on the other hand, such as nosing, can be applied directly to food items for food protection.
Related Conference of Food Chemistry and Biochemistry
December 12-13, 2024
36th International Conference on Food Science and Technology
Prague, Czech Republic
April 17-18, 2025
9th International Conference on Food Chemistry, Nutrition and Safety
Madrid, Spain
June 16-17, 2025
8th International Conference on Nutrition, Food Science and Technology
Zurich, Switzerland
October 23-24, 2025
4th International Conference on Agroecology and Organic farming
Montreal, Canada
Food Chemistry and Biochemistry Conference Speakers
Recommended Sessions
- Food Consumer Science
- Advanced Research and Trends in Food Sciences
- Agronomy and Agricultural Research
- Artificial Intelligence for Food
- Beverage Technology
- Bio Active Constituents of Food
- Chemical Process: Biological and Non-Biological
- COVID-19 and Food Security Challenges
- Current Trends in Food Technology
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- Food - Quality Control and Quality Assurance
- Food Analysis and Approaches
- Food and Resource Economics
- Food Chemistry and Biochemistry
- Food Legumes Research
- Food Microbiology and Enzymology
- Food Nanotechnology
- Food Packaging and Preservation
- Food Processing and Technology
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- Food Science and Technology
- Food Substitution and Adulteration
- Food Toxicology
- Food, Nutrition and Health
- Meat Poultry and Seafood
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