Food Components, Additives and Ingredients

Food chemistry is the study of the chemical structure and properties of food, as well as the chemical changes that occur as a result of natural and artificial processing. Food composition data (FCD) are comprehensive sets of information on the nutritionally essential components of food that provide high value for energy and nutrients in the form of protein, carbohydrates, fat, vitamins and minerals, as well as important food components including fibre. The information is available in food composition databases (FCDBs). The first significant parameter in dietary treatment of illness or any quantitative analysis of human nutrition is knowledge of the chemical composition of food.

 

  • Milk and Dairy Products
  • Vegetables and fruit
  • Meat, Fish and Poultry Products

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