Nutritional Physiology and Food Biochemistry
Nutritional Physiology and Food Biochemistry explore how diet impacts health through different mechanisms. Nutritional Physiology examines how the body processes and uses nutrients—such as carbohydrates, proteins, fats, vitamins, and minerals—affecting overall health and bodily functions. Food Biochemistry focuses on the chemical properties of food, including how nutrients interact during digestion and metabolism, and how processing and cooking alter their effectiveness. It also studies bioactive compounds and their health effects. Together, these fields provide insights into optimizing nutrition, understanding how diet influences physiological processes, and promoting overall health.
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Nutritional Physiology and Food Biochemistry Conference Speakers
Recommended Sessions
- Malnutrition
- Balanced Diet- Measures and Recommendations
- Brain Nutrition
- Clinical Nursing
- Clinical Nutrition
- Dental Nutrition & Weight management
- Diabetes Nutrition
- Food and Nutritional Supplements
- Nutraceuticals
- Nutrition and Cancer Prevention
- Nutrition in Chronic illness
- Nutrition in women and Post-menopausal Diet
- Nutrition Technology
- Nutrition, Obesity and Diabetes
- Nutritional Disorders & Treatment
- Nutritional Physiology and Food Biochemistry
- Paediatric Nutrition and Obesity
- Parenteral Nutrition
- Plant and Animal Nutrition
- Probiotic Nutrition & Enteral Nutrition
- Public Health Nutrition
- Research in Nutrition and Food sciences
- Role of Nutrition in Disease Prevention
- Sports Nutrition
- Trends in Nutrition
Related Journals
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