Food Chemistry and Biochemistry
Food chemistry and biochemistry focus on the chemical processes that occur in food during preparation, digestion, and metabolism. This field examines how nutrients interact with enzymes and molecules, influencing food quality. It also looks at how cooking and storage methods affect the nutritional value and safety of food. A deep understanding of food chemistry enhances preservation, flavor, and texture, and plays a key role in developing healthier food products.
Track 22.1 Chemistry of Food and Bio-processed Materials
Track 22.2 Enzyme Activity
Track 22.3 Advancement in Chemistry and Biochemistry of Food
Track 22.4 Lipid Oxidation
Track 22.5 Protein Denaturation