Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of food and beverages. The biological substances incorporate such items as meat, poultry, lettuce, beer, and milk. Analysis of food is similar to biochemistry in its main components such as carbohydrates, lipids, and protein, but it also includes areas such as water, vitamins, minerals, enzymes, food additives, flavors, and colors. This discipline encompasses how products change under certain the food processing techniques and ways either to enhance or to prevent them from happening.
Related Separation Techniques Conferences | Chemistry Conferences | Food Conferences | Food Analysis Conferences | Food Chemistry Congress
Related Conference: 6th International Chromatography-HPLC Conferences | August 02-03, 2018 Barcelona, Spain; 5thInternational Physical Chemistry Conferences | October 11-13, 2018, Edinburgh, Scotland; 4thInternational Electrochemistry Conferences | June 11-12, 2018 Rome, Italy; 10th World Medicinal Chemistry Conferences | June 14-15, 2018 Barcelona, Spain; 4th European Organic Chemistry Conferences | March 01 03, 2018 London, UK ; 3rdInternational Pharmaceutical Chemistry Conferences | October 29-30, 2018 Brussels, Belgium; 7th World Mass Spectrometry Conferences | June 20-22, 2018 Rome, Italy; 18th International Conference on Nanotechnology | July 23-26, 2018 Cork, Ireland; 7th EuCheMS Chemistry Conference | August 26-30, 2018 Liverpool, UK.
Related Societies/Associations: Alabama Board of Pharmacy | National Association of Pharmacy Regulatory Authorities | National Pharmaceutical Association | American Society for Mass Spectrometry | Association of Analytical Communities | European Association for Chemical and Molecular Chemistry | Pharmaceutical Group of European Union.
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