Food Chemistry and Nutritional Science

This session focuses on the chemical composition and properties of food and nutrients.

It explores food components, bioactive compounds, additives, and contaminants.
Topics include food analysis, processing, preservation, and quality control.
It highlights functional foods, nutraceuticals, and nutritional chemistry.
Applications in food safety, health, nutrition, and sustainable food production will be discussed.
The session covers emerging innovations in food chemistry and nutritional science.

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