Food Physical Chemistry

Food physical chemistry encompasses the realm of food chemistry that delves into the principles of physicochemical reactions and transformations occurring throughout the manufacturing, handling, and storage of food products. The physical attributes of food items assume a pivotal role across all sectors where contemporary technological processes are employed, be it in the generation of raw food materials or the overall food production process. The assessment of physical properties in food and related products stands as a fundamental prerequisite for devising plans, implementing production engineering, and automating processes within today's food, pharmaceutical, and cosmetics industries, as well as in all associated quality control endeavors.

Relevant topics and domains within this context include:

  • Food Enzyme Kinetics
  • Cross-Linking in Food
  • Immobilized Enzymes and Cells
  • Food Formulations
  • Microencapsulation

    Related Conference of Food Physical Chemistry

    April 17-18, 2024

    14th International Conference on Chemistry Meeting

    Paris, France
    June 25-26, 2024

    13th World Congress on Chromatography

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    16th International Conference on Clinical Chemistry

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    4th International Conference on Analytical Chemistry

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    5th World Expo on Biopolymers and Bioplastics

    Dubai, UAE
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    23rd World Congress on Nutrition and Food Chemistry

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    4th International Conference on Petrochemistry and Natural Gas

    Amsterdam, Netherlands

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