Food Components, Additives and Ingredients
Food chemistry is the study of the chemical structure and properties of food, as well as the chemical changes that occur as a result of natural and artificial processing. Food composition data (FCD) are comprehensive sets of information on the nutritionally essential components of food that provide high value for energy and nutrients in the form of protein, carbohydrates, fat, vitamins and minerals, as well as important food components including fibre. The information is available in food composition databases (FCDBs) . The first significant parameter in dietary treatment of illness or any quantitative analysis of human nutrition is knowledge of the chemical composition of food.
Related Conference of Food Components, Additives and Ingredients
March 13-14, 2025
2nd International Conference on Drug Discovery and Development
Prague, Czech Republic
April 07-08, 2025
17th International Conference & Expo on Chromatography Techniques
Vancouver, Canada
June 25-26, 2025
15th World Congress on Analytical & Bioanalytical Techniques
Aix-en-Provence, France
September 25-26, 2025
25th International Conference on Medicinal Chemistry and Drug Design
Zurich, Switzerland
Food Components, Additives and Ingredients Conference Speakers
Recommended Sessions
- Acrylamide In food
- Agriculture and Resource Economics
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- Authenticity and Integrity of Food
- Chemical reactions in foods
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