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