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
November 16-17, 2026
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Food Chemistry and Biochemistry Conference Speakers
Recommended Sessions
- Access: Affordability, Allocation and Preference of Food
- COVID-19 and Food Safety
- Current Advances in Nutrition & Food Sciences
- Food Analysis and Quality Control
- Food Biotechnology
- Food Chemistry and Biochemistry
- Food Hygiene & Public Health
- Food Microbiology
- Food Packaging
- Food Poisoning and Regulatory Toxicology
- Food Processing and Engineering
- Food Safety, Quality and Policy
- Food Science and Technology
- Food Storage and Preservation
- Global Impact of COVID-19 Pandemic on Food Industry
- Junk Food and Diabetes
- Management of Food Waste
- Nano Technology in Food Industry
- Utilization: Nutritional Value, Social Value and Safety of Food
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