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
June 01-02, 2026
9th International Conference on Nutrition, Food Science and Technology
Zurich, Switzerland
Food Chemistry and Biochemistry Conference Speakers
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