Food Chemistry

Food chemistry, a major aspect of food science, deals with the composition and properties of food and the chemical changes it undergoes during production, processing, and preservation. Food is available in abundance, much of it is processed, and the use of chemical additives is common. All of these concerns fall within the realm of food science—a science that deals with the physical, chemical, and biological properties of foods as they relate to stability, cost, quality, processing, safety, nutritive value, wholesomeness, and convenience.

  • Food quality and safety
  • Carbohydrates in foods
  • Flavor chemistry
  • Chemistry of food proteins
  • Lipid chemistry
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