Food Biochemistry
This discipline also covers how products transform under certain food processing method and technique either to enhance or to prevent them from happening. A best case in point of enhancing a process would be to encourage fermentation of dairy products with microbes that convert lactose to lactic acid. A preventive example is to be stopping the surface browning of freshly cut apples or potatoes using lemon juice or other acidulated water. The track includes
- Amino acids
- Proteins
- Vitamins
- Minerals
- Flavor Science
- Artificial Sweeteners
- Enzymology
- Aromatic foods and their characterization
- Chemistry of baked food
Related Conference of Food Biochemistry
June 01-02, 2026
9th International Conference on Nutrition, Food Science and Technology
Zurich, Switzerland
October 29-30, 2026
5th International Conference on Agroecology and Organic farming
Aix-en-Provence, France
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