Food Science & Chemistry

Food Science is a combined derivative of Food Chemistry, Technology, Nutrition, Microbiology and Engineering to give one the scientific knowledge to solve the associated problems related to Food products. Wherein, the Food Chemistry is a branch of Food Sciences which studies the chemical process, interactions of biological and non-biological food, fermentation procedure and dehydration. It include compounds such as carbohydrates, lipids, proteins and fats with the combination of water, vitamins, minerals, enzymes, food additives to control the food being contaminated and toxified.

  • Food Poisoning
  • Food Proteins
  • Food Supplements
  • Food Processing
  • Food Pathogen
  • Food Microbiology
  • Food Storage
  • Food Nanotechnology
  • Aromatic foods
  • Geneticaly Modified Foods
  • Foodomics
  • Food Systems
  • Fermented Foods
  • Food Biotechnology
  • Food Fortification
  • Food Biochemistry
  • Food Bioactivity
  • Food Enzymes
  • Thermal and non-thermal processing
  • Titration and Concentration Technologies
  • Fermentation and enzyme technology
  • Dehydration
  • Efficient brewing and beverage production
  • Antiquity of Food and beverages
  • Dietary culture
  • Mechanism of Poisoning
  • Unpasteurized juices and milk
  • Raw and Rare meat
  • Food Hygiene
  • Food Traceability
  • Alimentary mycotoxicoses
  • Ptomaine poisoning
  • Domestic Food Storage
  • Food preservation
  • Freezers and thawing food
  • Food rotation
  • Food fortification
  • Commercial food logistics
  • New Product Development
  • Food policy & applied nutrition

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