Food Chemistry and Nutritional Development
The study of chemical activities and interactions that occurs among biological and non-biological components of food is referred as food chemistry. In growing countries nutritional development is considered as a major factor to avoid peoples from various diseases namely chronic illness, HIV pandemics, Gastroenteritis. Overeating is also a form of malnutrition.
- Track 1-1 Role of Enzymes
- Track 2-2 Ongoing Researches on Nutritional Development
- Track 3-3 Food Additives
- Track 4-4 Flavouring Agents
- Track 5-5 Dehydration
- Track 6-6 Activity of Phosphatidylcholine