Food Chemistry & Biochemistry
Food Chemistry focuses on the composition and structure changes in molecules induced by processing, distribution and domestic conditions of foods and food products during their different processing stages and storage periods. Food Chemistry has rapid development in the past few decades based on modern chemistry and biochemistry.
Microorganisms involved in food microbiology include bacteria molds and yeasts. Bacteria mainly cause food intoxication and food spoilage thereby causing various humans get health diseases, Probiotic bacteria, including which produces bacteriocins can kill and inhibit pathogens. Alternatively, purified bacteriocins such as nisin can be added directly to food products for food safety.
Related Conference of Food Chemistry & Biochemistry
April 17-18, 2025
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October 23-24, 2025
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