Food Chemistry

Food chemistry is the study of both biological and non-biological elements of food's chemical processes and interactions. Meat, poultry, lettuce, beer, and milk are only a few examples of biological substances. It is related to organic chemistry in that it deals with the components of food, such as carbohydrates, lipids, proteins, water, vitamins, and dietary minerals.

It also involves the research and production of nutrients and preservatives, as well as other additives that can be used to preserve the quality of food or modify its colour, flavour, and taste. Food chemistry is important for ensuring that the food being processed is of good quality and healthy to eat. Food chemistry knowledge aids in the creation of proper food handling techniques as well as good manufacturing practises.



  • Chemical Modifications During the Food Processing Process
  • Food Proteins, Vitamins, and Minerals in Water
  • Recent advances in the area of food science and technology
  • Food Component Metabolism
  • Starch Energy Metabolism

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