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

    May 19-20, 2025

    28th Euro-Global Summit on Food and Beverages

    Zurich, Switzerland
    August 25-26, 2025

    17th International Conference on Food Technology and Processing

    Singapore City, Singapore
    September 15-16, 2025

    29th International Conference on Food and Nutrition

    Vancouver, Canada
    November 13-14, 2025

    21st Annual Conference on Crop Science and Agriculture

    Bali, Indonesia
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    34th World Conference on Food and Beverages

    Dubai, UAE
    May 25-26, 2026

    9th European Food Science Congress

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