Food Chemistry, Structure, and Functional Properties
Understanding the chemistry and structure of food is essential to improving its sensory, nutritional, and functional qualities. This session focuses on the molecular interactions between carbohydrates, proteins, lipids, and bioactive compounds, and how these influence food texture, flavor, and stability. Experts will explore the impact of processing, formulation, and storage on food structure and functionality. Discussions will include advanced analytical methods such as spectroscopy, rheology, and microscopy to assess and design food materials. The session will also address innovations in food formulation aimed at clean-label products and improved health benefits. Participants will learn how manipulating food chemistry at the molecular level leads to superior products that meet consumer demands for both nutrition and quality. This session provides a platform for researchers and industry professionals to share insights into creating functional and sustainable food systems through scientific understanding and technological advancement.
Related Conference of Food Chemistry, Structure, and Functional Properties
November 24-25, 2025
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