Food Chemistry and Biochemistry: Recent Advances
Food Chemistry and Biochemistry: Recent Advances
Food chemistry and biochemistry are fundamental in understanding the composition, structure, and functions of food. This session will focus on the latest research in food chemistry, including molecular techniques for studying food components and their interactions. Topics will cover food metabolites, enzymes, antioxidants, and the role of biochemistry in improving food quality and safety. The session will also explore how these advancements contribute to developing healthier and more nutritious food products.
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