Agricultural and Food Chemistry
Research in science and natural chemistry is an important component of agricultural and food chemistry, together with organic, tactile, wholesome, and toxicological evaluations related to farming and nutrition. This field also examines the science and organic chemistry of horticulture and nutrition. The topics are divided into nine classes: Agricultural and Environmental Chemistry, Analysis and Chemosensory Perception of Flavour, Analytical Methods, Bioactive Constituents and Functions, Biofuels and Bio based Products, Chemical Aspects of Biotechnology/Molecular Biology, Food and Beverage Chemistry/Biochemistry, Food Safety and Toxicology, and Metabolomics Applied to Agriculture and Food.