text: The following are examples of topics in food physical chemistry that are of interest to both the food industry and food science:
  * Water in foods
  ** Local structure in liquid water
  ** Micro-crystallization in ice cream emulsions
  * Dispersion and surface-adsorption processes in foods
  * Water and protein activities
  * Food hydration and shelf-life
  * Hydrophobic interactions in foods
  * Hydrogen bonding and ionic interactions in foods
  * Disulfide bond breaking and formation in foods
  * Food dispersions
  * Structure-functionality in foods
  * Food micro- and nano- structure
  * Food gels and gelling mechanisms
  * Cross-linking in foods
  * Starch gelatinization and retrogradation
  * Physico-chemical modification of carbohydrates
  * Physico-chemical interactions in food formulations
  * Freezing effects on foods and freeze concentration of liquids
  * Glass transition in wheat gluten and wheat doughs
  * Drying of foods and crops
  * Rheology of wheat doughs, cheese and meat
  * Rheology of extrusion processes
  * Food enzyme kinetics
  * Immobilized enzymes and cells
  * Microencapsulation
  * Carbohydrates structure and interactions with water and proteins
  * Maillard browning reactions
  * Lipids structures and interactions with water and food proteins
  * Food proteins structure, hydration and functionality in foods
  * Food protein denaturation
  * Food enzymes and reaction mechanisms
  * Vitamin interactions and preservation during food processing
  * Interaction of salts and minerals with food proteins and water
  * Color determinations and food grade coloring
  * Flavors and sensorial perception of foods
  * Properties of food additives