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 : 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 : Theoretical modeling in organic nanophotonics: Processes and devices
Alexander Bagaturyants, Retired, Israel
Title : Hot atom chemistry - Past, present and future
Shree Niwas Chaturvedi, Centre for Aptitude Analysis and Talent Search, India
Title : Chemical engineering of vanadium, titanium or chromium zeolites for application in environmental catalysis
Stanislaw Dzwigaj, Sorbonne Université, France
Title : Distal functionalization via transition metal catalysis
Haibo Ge, Texas Tech University, United States