Food Chemistry And Biotechnology
Food chemistry generally combines chemical processes and interactions of all biological and non-biological components of food. Biological substances include food such as meat, poultry, salad, beer, milk. It is as similar as biochemistry in its main components such as carbohydrates, lipids, and protein, but also includes areas such as water, vitamins, minerals, enzymes, food additives, flavors, and colors. Food biotechnology is generally the use of technology to modify the genes of food sources. Our food sources are basically animals, plants, and microorganisms. Through food biotechnology, we create new species of animals and plants, such as the animals and plants that we eat.
Related Conference of Food Chemistry And Biotechnology
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Food Chemistry And Biotechnology Conference Speakers
Recommended Sessions
- Balanced Diet- Measures and Recommendations
- Clinical Nutrition
- Clinical Nutrition and Metabolism
- Dietary Supplements and Functional Foods
- Food Chemistry And Biotechnology
- Food Packaging Technology
- Food Processing and Technology
- Food Science and Technology
- Live stock Nutrition
- Nutraceuticals
- Nutrition and Dietetics
- Nutrition Diabetes and Obesity
- Nutrition in Anti-aging Treatment
- Nutrition Technology
- Nutritional Deficiency and Disorders
- Pediatric Nutrition
- Prebiotics and Probiotics
- Research in Nutrition and Food Sciences
- Sports Nutrition and Kinesiology
- Trends in Nutrition
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