Food Chemistry

According to a study around 2 billion people do not have enough food to eat and in that around 40,000 die every day from diseases related to improper diets, including the lack of sufficient food, protein or specific nutrients. Many food chemists are engaged in developing palatable, nutritious and low- cost foods. Food chemists play an important role in developing new food products and improving the quality of the existing ones. This includes altering the nutritional composition of food, which could be in the form of fortification, for example reduction of the caloric content of food by use of artificial sweeteners such as aspartame addition of vitamins to breakfast cereals. They also play a vital role in ensuring that food produced is safe for consumption and is of high quality. Food chemists ensure that food preparation, processing, and storage is done properly according to the good manufacturing practices.

  • Chemical composition of foods
  • Chemistry of food constituents
  • Food Additives
  • Flavour and Color compounds
  • Chemical Preservatives

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Food Chemistry Conference Speakers

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