Organic Compounds in Food Chemistry – Training Services

Organic Compounds in Food Chemistry – Training Services – This training program focuses on the chemistry, synthesis, and functional roles of organic compounds in food systems. Participants will learn about carbohydrates, proteins, lipids, flavor compounds, colorants, preservatives, and bioactive molecules, along with their chemical behavior, stability, and interactions. The course highlights applications in food quality, safety, processing, and nutrition, emphasizing analysis and functional design. Practical case studies demonstrate how organic chemistry principles support innovation in food science and technology. Suitable for researchers and professionals in organic chemistry, food science, nutrition, and food technology.