Food chemistry is the study of all biological and non-biological components of foods' chemical processes and interactions. Meat, poultry, vegetables, beer, and milk are just a few examples of biological materials. It comprises areas like as water, vitamins, minerals, enzymes, food additives, flavours, and colours, and is comparable to biochemistry in terms of its main components such as carbohydrates, lipids, and protein. This field also includes how products change as a result of various food processing procedures, as well as ways to improve or prevent this from happening. Food chemistry is concerned with the chemical structure and properties of food constituents, as well as the chemical changes that occur in food. The ability of food chemistry to counteract the effects of disintegration and spoilage, as well as extend the shelf life of foods, is crucial. Various household compounds, such as common salt in pickles, chutneys, and sauces, aid in food preservation.
Title : Carbon capture and storage: The impact of impurities in CO2 streams
Andy Brown, Progressive Energy Ltd, United Kingdom
Title : Rational design of battery cathode materials
Kyeongjae Cho, University of Texas at Dallas, United States
Title : Pharmaceutical chemistry studies of novel biologics and drugs for chronic obstructive pulmonary disease
Yong Xiao Wang, Albany Medical College, United States
Title : Advances in plasma-based waste treatment for sustainable communities
Hossam A Gabbar, Ontario Tech University, Canada
Title : Nanostructured biodevices based on carbon nanotubes and glyconanoparticles for bioelectrocatalytic applications
Serge Cosnier, Silesian University of Technology, Poland
Title : Chemical engineering of vanadium, titanium or chromium zeolites for application in environmental catalysis
Stanislaw Dzwigaj, Sorbonne Université, France