Chemistry of Food
Food chemistry is the study of food's biological and non-biological components with an emphasis on the interactions and chemical reactions that take place inside them. Important food components like water, proteins, lipids, carbohydrates, vitamins, and dietary minerals are all identified and quantified, and it is strongly associated with organic chemistry.
The study and creation of food additives that are used to maintain or improve the quality of food is another aspect of food chemistry. It shares similarities with biochemistry, especially when it comes to the examination of food ingredients.
Food chemistry is essential for both identifying pollutants to guarantee food safety and analyzing dietary intake to track or enhance nutrition. Research on the synthesis of nutrients, preservatives, and other additives that alter the color, flavor, and taste of food is included in this field. In order to guarantee food safety and quality, the information acquired from food chemistry also helps to design appropriate food handling methods and the application of good manufacturing practices.
Key areas within food chemistry include:
- Nutrifood Chemistry
- Agronomy
- Agricultural and Food Chemistry
- Flavor Chemistry
- Agricultural Chemical Science
Related Conference of Chemistry of Food
August 25-26, 2025
17th International Conference on Food Technology and Processing
Singapore City, Singapore
October 22-23, 2025
10th International Conference on Oceanography and Marine Biology
Amsterdam, Netherlands
October 23-24, 2025
4th International Conference on Agroecology and Organic farming
Montreal, Canada
November 24-25, 2025
7th World Congress on Advances in Food Science, Processing and Technology
Barcelona, Spain
Chemistry of Food Conference Speakers
Recommended Sessions
- Additives in Food
- Health and Nutrition of Food
- Nanotechnology in Food
- Analysis of Food
- Analysis of Food and Drugs
- Chemistry of Food
- Chemistry of Organic Matter
- Cutting-Edge Technologies for Food Processing
- Engineering Food Production
- False Food Labeling
- Food Physical Chemistry
- Genuineness and Honesty of Food
- Innovation and Food Science
- Innovative and quick approaches to food chemistry
- Microbiology of Food
- Nutrition and Food
- Processing of Food
- Resource Economics and Agriculture
- Reusing and Wasteful Food
- Rheology of Food
- The Food Industry's Use of Hydro Colloids
- Toxicology of Food
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