Molecular composition and chemical interactions in foods influence their nutritional value, safety, and sensory properties. Advances in analytical techniques help identify bioactive compounds, antioxidants, and essential nutrients, contributing to the development of functional foods and dietary supplements. The study of food additives, preservatives, and contaminants ensures product stability and consumer safety. Enzyme-catalyzed reactions in food processing improve texture, flavor, and shelf life, while innovations in lipid and protein chemistry enhance plant-based alternatives and novel food formulations. Understanding nutrient bioavailability and metabolic pathways supports the creation of fortified and personalized nutrition solutions. As demand for sustainable and health-conscious products grows, food and nutritional chemistry continues to drive innovation in food science, addressing global challenges related to food security, health, and dietary trends.
Title : Personalized and Precision Medicine (PPM) as a unique healthcare model through biodesign-inspired and upgraded business marketing to secure the human healthcare and biosafety
Sergey Suchkov, National Center for Human Photosynthesis, Aguascalientes, Mexico
Title : Eliminating implant failure in humans with nano chemistry: 30,000 cases and counting
Thomas J Webster, Brown University, United States