Food Physical Chemistry
Food physical chemistry concepts are often drawn from rheology, theories of transport phenomena, physical and chemical thermodynamics, chemical bonds and interaction forces, quantum mechanics and reaction kinetics, biopolymer science, colloidal interactions, nucleation, glass transitions and freezing, disordered/nanocrystalline solids.
Techniques utilized range widely from dynamic rheometric, optical microscopy, electron microscopy, AFM, light scattering, X-ray diffraction/neutron diffraction, to MRI, spectroscopy (NMR, FT-NIR/IR, NIRS, ESR and EPR, CD/VCD), Fluorescence, FCS, HPLC, GC-MS, and other related analytical techniques.
Understanding food processes and the properties of foods requires a knowledge of physical chemistry and how it applies to specific foods and food processes. Food physical chemistry is crucial for improving the quality of foods, their stability and food product development
Topics covered in this session include:
- Water and protein activities
- Food hydrolysis and shelf life
- Hydrophobic interactions in foods
- Food dispersions
- Food micro and Nano structures
- Cross linking in foods
- Physico- chemical interactions in food dormulation
- Rheology of extrusion processes
- Food enzyme kinetics
- Microencapsulation
- Food protein denaturation
- Food enzymes and reaction mechanisms
- Properties of food additives
Related Conference of Food Physical Chemistry
November 24-25, 2025
7th World Congress on Advances in Food Science, Processing and Technology
Barcelona, Spain
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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