Food Chemistry
It is the study of chemical processes and interactions of all biological and non-biological components of foods. Food Chemistry cares with analytical, organic chemistry, chemical, physical, nutritional, and toxicological aspects of foods and food ingredients. It also involves the study and development of food additives that can be used to preserve the food. It overlaps with biochemistry in that it deals with the food components. Food chemistry is often applied within the analysis of dietary content to observe or improve nutrition, or the determination of levels of contaminants to confirm Food Safety.
Related Conference of Food Chemistry
June 01-02, 2026
9th International Conference on Nutrition, Food Science and Technology
Zurich, Switzerland
Food Chemistry Conference Speakers
Recommended Sessions
- Diary Food and its Future
- Food Allergies and Intolerance
- Food Chemistry
- Food Hazards and HACCP
- Food Nanotechnology
- Food Packing
- Food Preservation, Quality Standard and Food Management Systems
- Food Safety
- Food Safety Laws and Regulations
- Food Safety Surveillance System
- Food Science
- Food Security and Sustainable Development
- Food Testing and Analysis
- Microbiological and Chemical Aspects of Food Safety
- Nutraceuticals & Nutrition Supplements
- Nutrition
- Regulatory Control on Food
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