Food Chemistry and Biochemistry
Food chemistry is the discipline that deals with the major and minor constituents of food and its raw materials, as well as with their functionality, their fate during food processing and storage. Food biochemistry is the study of chemical processes within and relating to living organisms. Studying the biochemistry of nutrition can uncover vital information about the role diet plays in the establishment, development, and prognosis of physical diseases such as cancer, diabetes, heart disease, and stroke - illnesses that have all been linked in some way to diet and nutrition.
Related Conference of Food Chemistry and Biochemistry
November 16-17, 2026
7th International conference on Probiotics, Prebiotics, Synbiotics & Gut Nutrition
San Francisco, USA