Advances in Food Chemistry and Nutritional Science

Advances in Food Chemistry and Nutritional Science

Food Chemistry and Nutritional Science will focus on recent developments in food chemistry and its relationship to nutritional science. Topics will include the role of food components such as carbohydrates, fats, proteins, and micronutrients in health, as well as new research on bioactive compounds that influence disease prevention. The session will highlight how food chemistry is being used to develop functional foods that offer health benefits beyond basic nutrition.

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