Analytical Food Chemistry


In order to ensure compliance with food and trade rules, food analysis is a crucial subfield of analytical chemistry. It can offer information about the chemical make-up, processing, quality control (QC), and contamination of foods. A new discipline known as bromatology (from the Greek, which means food) was created as a result of the application of analytical chemistry to the study of food composition. This field of research, currently known as food chemistry, can be viewed as a subset of chemistry that is specifically concerned with the study of food and the qualitative and quantitative characterization of its constituent parts (lipids, proteins, carbohydrates, vitamins, and minerals). Food products can be consumed as-is or put through processes like conservation and transformation, with all the repercussions that come with the possible decline in end product quality.



 


    Related Conference of Analytical Food Chemistry

    June 25-26, 2024

    13th World Congress on Chromatography

    Toronto, Canada
    August 22-23, 2024

    16th International Conference on Clinical Chemistry

    Berlin, Germany
    October 14-15, 2024

    4th International Conference on Analytical Chemistry

    Barcelona, Spain
    October 31-01, 2024

    14th International Chemistry Congress

    Amsterdam, Netherlands
    November 13-14, 2024

    5th World Expo on Biopolymers and Bioplastics

    Dubai, UAE
    December 12-13, 2024

    23rd World Congress on Nutrition and Food Chemistry

    Rome, Italy
    December 18-19, 2024

    4th International Conference on Petrochemistry and Natural Gas

    Amsterdam, Netherlands
    April 07-08, 2025

    15th World Congress on Chemistry

    Vancouver, Canada

    Analytical Food Chemistry Conference Speakers

      Recommended Sessions

      Related Journals

      Are you interested in