Food Science & Chemistry
Food Science is a combined derivative of Food Chemistry, Technology, Nutrition, Microbiology and Engineering to give one the scientific knowledge to solve the associated problems related to Food products. Wherein, the Food Chemistry is a branch of Food Science which studies the chemical process, interactions of biological and non-biological food, fermentation procedure and dehydration. It include compounds such as carbohydrates, lipids, proteins and fats with the combination of water, vitamins, minerals, enzymes, food additives to control the food being contaminated and toxified.
- Food Fortification
- Food Poisining
- Food Pathogen
- Food Storage
- Food Quality and Preference
Related Conference of Food Science & Chemistry
Food Science & Chemistry Conference Speakers
Recommended Sessions
- Agricultural Biotechnology
- Agricultural Production Systems & Agribusiness
- Agriculture and Environment
- Agriculture and food Science Education
- Agriculture Engineering
- Agroforestry & Landscaping
- Agronomy & Crop Science
- Aquaculture
- Fertilizer and Pesticide
- Food Nanotechnology
- Food & Nutrients
- Food Engineering
- Food Marketing
- Food related Chronic Diseases
- Food Science & Chemistry
- Food Science & Technology
- Greenhouse & Horticulture
- Medicinal Food
- Plant Science
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