Food Chemistry and Molecular Food

This session characterizes the hedonic estimation of a food which takes in account all the properties of   food, such as visual appeal, smell, taste and texture, which interact with the senses. It not only involves elucidating the composition of the raw materials and end –product, but also with the changes which occur in food during its production, processing, storage and cooking.

  • Chemistry and Safety of Mycotoxins in Food
  • Biochemistry of Some Beneficial Traits
  • Trans Fatty Acids
  • Chemistry and Safety of 3-MCPD
  • Chemistry and Safety of Acrylamide
  • Biochemical Reactions in Supercritical Fluids
  • Solubility of Food Components in the Supercritical-CO2 Fluid Process
  • Biochemical Reactions in Supercritical Fluids
  • Functional and Bioactive Peptides
  • Polymers
  • Proteins

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Food Chemistry and Molecular Food Conference Speakers

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