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
February 12-13, 2025
29th International Conference on Nutritional Science & Dietetics
Vancouver, Canada
March 25-26, 2025
24th International Conference on Diabetes, Nutrition, Obesity and Eating Disorders
Paris, France
April 14-15, 2025
12th International Conference on Natural, Traditional & Alternative Medicine
Rome, Italy
Food Chemistry and Biochemistry Conference Speakers
Recommended Sessions
- Clinical Nutrition
- Food Additives, Adulterants and flavonoids
- Food Biotechnology
- Food Borne Diseases and Remedies
- Food Chemistry and Biochemistry
- Food Hygiene & Public Health
- Food Marketing and Economics: Novel Concepts and Challenges
- Food Microbiology
- Food Nanotechnology
- Food Poisoning and Regulatory Toxicology
- Food Storage and Preservation
- Food Waste Management
- Food: Obesity, Diabetes & Endocrinology
- Malnutrition
- Nutraceuticals and Nutrition supplements
- Probiotic and Prebiotics
- Sports nutrition
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