Food Microbiology

Food Chemistry and Biochemistry

Food chemistry is a study of chemical processes and interactions between the biological and non-biological components of food. It overlaps with biochemistry in that it deals with food components such as carbohydrates, lipids, proteins, water, vitamins, and dietary minerals. In addition, it includes the study and production of food additives that can be used to retain the consistency of the food or to improve its colour, taste.

• Chemistry of Food and Bio-processed Materials
• Food and Flavor Chemistry
• Recent Trends and Innovations in Food Chemistry
• Advancement in Chemistry and Biochemistry of Food
• Food Physical Chemistry
• Food Chemistry in Agriculture

Food Chemistry covers the basic composition, structure, and properties of foods and the chemistry of changes occurring during processing and utilization.

Food Biochemistry plans to enhance understanding of the precise structure of food, in particular food components that have beneficial effects on human health. Food Biochemistry involves the use of current chemical and biochemical analytical methods for food components and their reactions, modeling systems for the study of their reactions, and effective statistical techniques for the analysis of data for the analysis of food components.