8th Edition of International Conference on
Nutrition and Food Sciences
March 26-28, 2026 | Singapore
Food Chemistry and Biochemistry
Food Chemistry and Biochemistry are fundamental to understanding the composition, transformation, and nutritional impact of food. The study of macronutrients, micronutrients, enzymes, and bioactive compounds reveals how food components interact at a molecular level, influencing texture, flavor, stability, and health benefits. Advances in analytical techniques help identify nutrient bioavailability, food contaminants, and the effects of processing on nutrient retention. Biochemical research also plays a critical role in developing functional foods, fortification strategies, and innovative preservation methods to enhance food quality and safety. As the demand for healthier and more sustainable food options grows, Food Chemistry and Biochemistry continue to drive advancements in food formulation, processing, and nutritional optimization.
Tafere Gebreegziabher Belay
Central Washington University, United States
Jack Timothy Rogers
Harvard University, United States
Safiullah Pathan
Lincoln University of Missouri, United States
Chetanya Rai
Tavistock Group, United States
Hailie Davis
Ursinus College, United States
Manasvini Sai
Spring-Ford High School, United States
Clementina Allocca
E.N.P.A.B. Ente Nazionale Previdenza Assistenza Biologi, ItalySubmit your abstract Today
Title : Nutrients and bioactive compounds of non-traditional green leafy vegetables: A natural path to better health
Safiullah Pathan, Lincoln University of Missouri, United States
Title : Assessment of a Metabolic Map (MM) in association with Metabolic Syndrome (MS)
Antonio Claudio Goulart Duarte, Medicine School of The Federal University of Rio de Janeiro, Brazil
Title : The software tools for FOP nutrition labelling
Vintila Iuliana, University ”Dunarea de Jos” Galati, Romania
Title : Translation modulators to preserve neurodegenerative decline from metal toxicity
Jack Timothy Rogers, Harvard University, United States
Title : Effective methods for teaching artisanal skills: Lessons from custom cake workshops and professional kitchen training
Chetanya Rai, Tavistock Group, United States
Title : Risk factors for neural tube defects in conflict-impacted Tigray, Ethiopia: Findings from a case–control study
Tafere Gebreegziabher Belay, Central Washington University, United States