Agricultural and Food Chemistry

Agricultural and Food Chemistry look into managing the science and organic chemistry of horticulture and nutrition incorporating work with science and natural chemistry as a noteworthy part joined with organic, tactile, wholesome, toxicological assessment identified with farming and sustenance. Assembled into nine classes: Agricultural and Environmental Chemistry, Analysis and Chemosensory Perception of Flavor, 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 Targeted Metabolomics Applied to Agriculture and Food.