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

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