Food Chemistry
It is the learning of chemical processes and communications of all biological and non-biological components of foods. Here is some examples of biological substances are meat, poultry, lettuce, beer, and milk. Food chemistry is similar to biochemistry in its main components such as carbohydrates, lipids, and protein, but it also includes areas such as water, vitamins, minerals, enzymes, food additives, flavours, and colours.
- Non-biological component
- Biological components
- Biochemistry
- Packed Sea Food
- Processed Meat
- Food Supplements
Related Conference of Food Chemistry
June 29-30, 2026
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Aix-en-Provence, France
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