Food Chemistry and Biochemistry

Food chemistry is the chemical processes and interactions of all biological and non-biological components of foods. This also encircles how products change under certain food processing techniques and ways either to enhance or to prevent them from happening. Biochemistry is a branch of science that seeks the chemical processes related to living organisms. It is also a laboratory-based science that brings together biology and chemistry. By adapting chemical knowledge and techniques, biochemists can understand and solve biological problems.

    Related Conference of Food Chemistry and Biochemistry

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    9th International Conference on Food Safety and Health

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    25th International Congress on Nutrition and Health

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