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

    January 27-28, 2025

    3rd International Conference on Aquaculture and Fisheries

    Bangkok, Thailand
    February 12-13, 2025

    10th Global Food Security Food Safety and Sustainability

    Vancouver, Canada
    February 13-14, 2025

    6th European Food Chemistry Congress

    Rome, Italy
    February 24-25, 2025

    6th International Conference on Food and Nutrition

    Madrid, Spain
    April 14-15, 2025

    34th World Conference on Food and Beverages

    London, UK
    April 28-29, 2025

    8th European Food Science Congress

    Paris, France
    May 19-20, 2025

    28th Euro-Global Summit on Food and Beverages

    Zurich, Switzerland
    August 25-26, 2025

    17th International Conference on Food Technology and Processing

    Singapore City, Singapore
    November 13-14, 2025

    21st Annual Conference on Crop Science and Agriculture

    Bali, Indonesia

    Food Chemistry & Biochemistry Conference Speakers

      Recommended Sessions

      Related Journals

      Are you interested in