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 : Eliminating implant failure in humans with nano chemistry: 30,000 cases and counting
Thomas J Webster, Brown University, United States
Title : Synthesis of chitosan composite of metal organic framework for the adsorption of dyes, kinetic and thermodynamic approach
Tooba Saeed, University of Peshawar, Pakistan
Title : Synthesis, ADMET, PASS, molecular docking, and dynamics simulation investigation of novel octanoyl glucoopyranosides & valeroyl ribofuranoside esters.
Hasinul Babu, University of Chittagong, Bangladesh
Title : Prospective polyoxometalate-based covalent organic framework heterogeneous catalysts
Arash Ebrahimi, Comenius University Bratislava, Slovakia, Slovenia
Title : Utilizing Generative AI for Interactive Borane Modeling: Insights from Wade's Rule in Undergraduate Education
Mai Yan Yuen, The University of Hong Kong, Hong Kong
Title : Molecularly imprinted polymer-bimetallic nanoparticle based electrochemical sensor for dual detection of phenol iosmers micopollutants in water
Melkamu Biyana Regasa, Wollega University, Ethiopia