Fundamentals of Food Chemistry
Fundamentals of Food Chemistry refers to the basic principles and concepts underlying the chemistry of food. It encompasses the study of the chemical composition, structure, properties, and reactions of the various components found in food. Understanding the fundamentals of food chemistry is essential for professionals and researchers in fields such as food science, nutrition, culinary arts, and food engineering.
- Chemical composition of food
- Nutritional aspects
- Food additives and contaminants
Related Conference of Fundamentals of Food Chemistry
March 19-20, 2026
25th International Conference on Diabetes, Nutrition, Obesity and Eating Disorders
Paris, France
Fundamentals of Food Chemistry Conference Speakers
Recommended Sessions
- Advances in Food Chemistry
- Analytical Methods in Food Science
- Chemistry of Food Colouring
- Food Microbiology
- Food Packing and Innovations
- Food Processing and Preservation
- Food Safety Regulations
- Food Sciences and Human Nutrition
- Food Sensory Evaluation
- Foodborne Illnesses and Outbreaks
- Fundamentals of Food Chemistry
- Genetic Modification in Food
- Lipid Oxidation in Foods
- Mass Spectrometry in Food Analysis
- Microbial Ecology and Food Safety
- Microbial Testing Methods for Maintain Food Safety
- Mycotoxins in Food
- Pathogenic Microorganisms in Foods
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