Quote: "Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods."
Introduction to the chemical composition of food, including macronutrients and micronutrients. Study of chemical reactions that occur during food processing and preservation.
Elements and Compounds: The study of the fundamental concepts of matter and the building blocks of compounds.
Organic Chemistry: The study of carbon-based compounds, including carbohydrates, lipids, proteins, and nucleic acids.
Physical Chemistry: The study of the relationships between energy and matter, including thermodynamics, kinetics, and surface chemistry.
Biochemistry: The study of chemical processes within and relating to living organisms.
Nutrition: The study of the nutrients required by organisms for growth, survival, and maintenance.
Food Processing: The study of the scientific principles and techniques of food production, preservation, and storage.
Food Microbiology: The study of microorganisms in food, including bacteria, yeast, and molds, and their impact on food safety and shelf-life.
Food Analysis: The study of techniques used to determine the composition, quality, and safety of foods.
Sensory Evaluation: The study of how people perceive and respond to the sensory attributes of foods.
Food Packaging: The study of materials and techniques used to protect and preserve food during storage and transportation.
Food Chemistry: It focuses on understanding the chemical composition of food and how it affects flavor, texture and nutritional value.
Food Microbiology: It involves the study of microorganisms in food, food safety and the prevention of foodborne illness.
Food Engineering: It is the application of engineering principles and design to the development and processing of food products.
Food Processing Technology: It covers the techniques used to transform raw agricultural products into finished products, such as preservation, dehydration, freezing, and canning.
Food Analysis: This field involves the identification and quantification of components in food products, and the development of testing and measurement techniques.
Sensory Science: It involves the study of human perception of food properties like texture, aroma, and taste.
Food Packaging: It involves the design and development of packaging materials and systems to create a protective environment for foods and extend their shelf life.
Food Biotechnology: This field explores the application of biotechnology in food production, such as genetic modification of plants, animals and microorganisms.
Food Quality Control: It is concerned with ensuring the safety, nutritional value, and quality of food products through testing, regulation and certification.
Food Sustainability: This field of study focuses on the environmental, economic and social impacts of food production and consumption, as well as on sustainable food systems.
Quote: "The biological substances include such items as meat, poultry, lettuce, beer, milk as examples."
Quote: "It is similar to biochemistry in its main components such as carbohydrates, lipids, and protein."
Quote: "It also includes areas such as water, vitamins, minerals, enzymes, food additives, flavors, and colors."
Quote: "This discipline also encompasses how products change under certain food processing techniques and ways either to enhance or to prevent them from happening."
Quote: "An example of enhancing a process would be to encourage fermentation of dairy products with microorganisms that convert lactose to lactic acid."
Quote: "An example of preventing a process would be stopping the browning on the surface of freshly cut apples using lemon juice or other acidulated water."
Quote: "Its main components such as carbohydrates, lipids, and protein."
Quote: "Interactions of all biological and non-biological components of foods."
Quote: "It also includes areas such as water, vitamins, minerals, enzymes, food additives, flavors, and colors."
Quote: "This discipline also encompasses how products change under certain food processing techniques and ways either to enhance or to prevent them from happening."
Quote: "Food additives, flavors, and colors."
Quote: "It also includes areas such as water, vitamins, minerals, enzymes, food additives, flavors, and colors."
Quote: "Encourage fermentation of dairy products with microorganisms that convert lactose to lactic acid."
Quote: "Microorganisms that convert lactose to lactic acid."
Quote: "Stopping the browning on the surface of freshly cut apples."
Quote: "Using lemon juice or other acidulated water."
Quote: "This discipline also encompasses how products change under certain food processing techniques."
Quote: "Ways either to enhance or to prevent them from happening."
Quote: "Stopping the browning on the surface of freshly cut apples using lemon juice or other acidulated water."