Food Chemistry

Food Chemistry

Through IFT's focus on food chemistry, you'll keep abreast of the study and analysis of food chemical components and their chemical reactions and interactions, individually or in food systems.

We’ll examine reactions and interactions as chemical components undergo processing, packaging, storage, and digestion; explore new analytical techniques; and understand advances in bioactive research.

Resources

Food Chemistry Group

IFT members have access to year-round opportunities to participate in discussions, share insights and learn from other colleagues through an online group devoted to this topic.

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Food Chemistry Group Activity

Status Summaries

The State of Food Issues

Scientific Programming

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IFT Community

Find Scientists Like You

Interested in Getting Involved?

Contact Robert Brannan
2012-13 Chair at:

brannan@ohio.edu


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