Food Chemistry

The American Chemical Society would establish their Agricultural and Food Chemistry Division in 1908. Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. The biological substances include such items as meat, poultry, lettuce, beer, and milk. This discipline also encompasses how products change under certain food processing techniques and ways either to enhance or to prevent them from happening. Food chemistry conferences  focus in the Technological Advancements in Food chemistry to provide Nutrients for Good Health.