Food Chemistry

Food Chemistry  Photo

Food Chemistry deals with the chemical composition, processes and interactions of all biological and non-biological components of foods. It includes micro - and macro nutrients, and the essential nutritional factors that determine the energy and nutritional value of food raw materials and foods. It also deals with the study of reactions of amino acids, peptides and proteins, fats and other lipids, carbohydrates, vitamins, mineral substances and water present in food which are responsible for odour, taste and colour that determine the quality of food materials and foods. In this Food Technology-2018 event we will mainly focus on the outcomes.

  • Enzymes in Food
  • Food Additives
  • Food Lipids
  • Food Proteins
  • Food Preservation
  • Food spoilage and deterioration
  • Macro and Micronutrient Metabolism
  • Principles and applications
  • Cost of packaging and product pricing

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