Food Microbiology

Food Chemistry and Biochemistry

Food Chemistry and Biochemistry

Food chemistry is a study of chemical processes and relations between the natural and non-biological factors of food. It overlaps with biochemistry in that it deals with food factors similar as carbohydrates, lipids, proteins, water, vitamins, and salutary minerals. In addition, it includes the study and product of food complements that can be used to retain the thickness of the food or to ameliorate its colour, taste.

• Chemistry of Food and Bio-processed Accoutrements

• Food and Flavour Chemistry

• Recent Trends and inventions in Food Chemistry

• Advancement in Chemistry and Biochemistry of Food

• Food Physical Chemistry

• Food Chemistry in Agriculture

 Food Chemistry covers the introductory composition, structure, and parcels of foods and the chemistry of changes being during processing and application. 

 Food Biochemistry plans to enhance understanding of the precise structure of food, in particular food factors that have salutary goods on mortal health. Food Biochemistry involves the use of current chemical and biochemical logical styles for food factors and their responses, modelling systems for the study of their responses, and effective statistical ways for the analysis of data for the analysis of food factors.