Food Chemistry
Food chemistry is the study of the chemical composition of food, and how that composition changes during food processing, storage and cooking. It explores the physical and chemical properties of food components and their interactions, as well as the chemical and biochemical pathways that take place within food. Understanding food chemistry is important in order to create foods that are safe, nutritious and of high quality. It also enables the development of new food products and processes, such as food preservation and biotechnology. Food chemistry helps to ensure that food production is sustainable and efficient, while meeting safety and nutritional standards.
← Journal of Food Science and Hygiene