Food Science & Agricultural Chemistry

Agricultural and Food Chemistry research managing the science and organic chemistry of horticulture and sustenance incorporating work with science and natural chemistry as a noteworthy segment joined with natural, tangible, healthful, toxicological assessment identified with farming and nourishment. Assembled into nine classifications: 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.