Chemistry of Food Constituents
Food chemistry also includes the study of chemical processes and interactions of all biological and non-biological components of foods. The biological substances include such items as meat, poultry, lettuce, beer, and milk as examples. It is similar to biochemistry in its main components such as carbohydrates, lipids, and protein, but it also includes areas such as water, vitamins, minerals, enzymes, food additives, flavors, and colors. This discipline withal encompasses how products change under certain aliment processing techniques and ways either to enhance or to obviate them from transpiring. An example of enhancing a process would be to encourage fermentation of dairy products with microorganisms that convert lactose to lactic acid; an example of preventing a process would be stopping the browning on the surface of freshly cut red apples using lemon juice or other acidulated water.
- Proteins
- Lipids
- Carbohydrates
- Vitamins
- Flavor and Color Compounds
- Water and Minerals
- Food Additives
- Chemical Preservatives
- Antioxidants
- Contaminants
Related Conference of Chemistry of Food Constituents
November 28-29, 2024
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October 23-24, 2025
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Chemistry of Food Constituents Conference Speakers
Recommended Sessions
- Chemical Composition of Food
- Chemistry of Food Constituents
- Current Research in Food Chemistry, Nutrition and Dietetics
- Food Adulteration
- Food Nanotechnology
- Food Preservatives and Packaging
- Food Science and Technology
- Food Waste and Recycling
- Hydrocolloids in Food Industry
- Nutraceuticals and Dietary Supplements
- Nutrition and Functional Foods
- Nutritional Disorder Management
- Regulatory Control of Food Composition, Quality, and Safety
- Rheology and Kinetics of Chemical Reaction in Food
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