Food Physical Chemistry

Food physical chemistry is the branch of food chemistry which involves the physiochemical principles of the reactions and conversions that occur during the manufacture, handling, and storage of foods. Physical properties of food play a key role altogether fields wherever trendy technological processes are applied for the generation of food raw materials and therefore the production of food. The determination of physical properties of food and connected product are a pre-requisite for designing, production engineering and automation processes in today’s food, pharmaceutical and cosmetics industries furthermore as altogether connected internal control activities.

  • Food Enzyme Kinetics
  • Cross Linking in Food
  • Immobilized Enzymes and Cells
  • Food Formulations
  • Microencapsulation

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