Food Chemistry

Food chemistry is the study of chemical processes and interactions of all biological also non-biological elements of foods. It is comparative to biochemistry in its primary components such as carbohydrates, lipids, and protein, but it also incorporates areas such as water, vitamins, minerals, chemicals, nourishment added substances, flavours, and colours. Food chemistry plays a significant role in assuring that the food processed is of high quality and safe for consumption. Understanding food chemistry helps us develop appropriate ways of handling food and also create good manufacturing practices.

 

  • Nutraceuticals
  • Food fortification
  • Bioactive constituents
  • Food additives
  • Effects of processing

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