Food & Agricultural Chemistry

Food chemistry deals with the study and the analysis of chemical reactions and processes of the biological and non-biological components present in the food materials. The food chemistry also provides the information about the chemical and biological composition of the food and to study the fundamental properties of the constituents. Agricultural chemistry is the science that mainly considers the organic and biochemistry which closely relates to agricultural production. It is concerned about the soil ecosystem where the living and non-living constituents interacts with one another in more complicated cycles.

  • Track 7-1 Food processing
  • Track 7-2 Food packaging
  • Track 7-3 Preservation methods
  • Track 7-4 Chemurgy
  • Track 7-5 Yield of crops
  • Track 7-6 Quality of Agri-products
  • Track 7-7 Fertilisers


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