Food Chemistry and Nanotechnology
The three basic components of food chemistry are carbohydrates, lipids, proteins and some are of water, enzymes and vitamins.Nano structure being developed to give a improved texture and taste. It increases the shelf life of the materials and reduces the wastage. This also can be control interactions of active ingredients with the food matrix and release the drug at the target in the specific time period.
- Food safety
- Food testing
- Biological and non biological components interactions
- DNA Nanotechnology
- Nanomedicine
- Unique properties like dimensions of nanoscale
Related Conference of Food Chemistry and Nanotechnology
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
Aix-en-Provence, France
April 14-15, 2025
12th International Conference on Natural, Traditional & Alternative Medicine
Rome, Italy
Food Chemistry and Nanotechnology Conference Speakers
Recommended Sessions
- Advances in Food Chemistry
- Beneficial Role of Microorganisms in Food Industry
- Chemistry of Food Colouring
- Diet and Cancer
- Diet in Obesity and Under Weight
- Essenstial of Antioxidants in Foods
- Food Chemistry and Nanotechnology
- Food Microbiology
- Food Nutrition and Health
- Food Packing and Innovations
- Food Processing and Preservation
- Food Quality and New Analytical Approaches
- Food Safety and Quality Control
- Food Sciences and Human Nutrition
- Food-Borne Diseases
- History of Nutrition & Natural Healers and Fermented Foods
- Microbial Testing Methods for Maintain Food Safety
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- Natural Therapeutic Products from Microbes
- Plant Based Diet
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