Food Chemistry Allied Academies Conferences

Food Chemistry

Food chemistry is the study of chemical processes that include the exchange of all naturally occurring and non-biological food components. The food's substance reaction steers clear of microbial growth, food deterioration, and contamination.

Nutrition and Food Science
Food Toxicology
Food Processing & Technology
Organic Foods
Chemistry of Food Constituents

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Sponsors/Exhibitors/Advertising Sara Langford [email protected] +44 203 769 1778
Enquiry Sara Langford [email protected] +44 203 769 1778
Program Coordinator Sara Langford [email protected] +44 203 769 1778

Conference Highlights

Food Science Nutrition Food Technology Food Chemistry Food Poisoning Food Preservation Microorganisms in Food Prebiotics and Probiotics food Nutritional science Food-borne illness and Allergies Functional Food Nutraceuticals Food Addiction and Eating Disorder Sports Nutrition and Kinesiology Pregnancy Nutrition Bio-Chemistry Food processing and Technology Enzymology Food Quality Control Food Toxicology Food Fraud Pediatric and Children Nutrition Food Engineering Diet Control, Malnutrition and Obesity Food Economics and Agriculture Case Studies Advanced Food Research Agriculture and Sustainable Agricultural Practices Public Health

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Supporting Journals

Journal of Food Microbiology

Journal of Food Science and Nutrition

Journal of Food Technology and Preservation

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All accepted abstracts will be published in respective Allied Academies Journals.

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Food Chemistry

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