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
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
August 25-26, 2025
17th International Conference on Food Technology and Processing
Singapore City, Singapore
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
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- Artificial Intelligence for Food
- Beverage Technology
- Bio Active Constituents of Food
- Chemical Process: Biological and Non-Biological
- COVID-19 and Food Security Challenges
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