Quote: "Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods."
Techniques used to analyze food components and their properties, including sensory evaluation, chromatography, spectroscopy, and microscopy. Understanding how to measure food quality and composition.
Basic Chemistry: This includes an introduction to elements, compounds, chemical reactions, structure of atoms, the periodic table, and chemical bonding.
Organic Chemistry: An overview of organic compounds, including carbohydrates, proteins, lipids, and nucleic acids.
Biochemistry: A branch of chemistry that deals with the chemical processes occurring within living organisms, including metabolism and biomolecules.
Food Additives: These are substances added to food during processing to improve taste, texture, and appearance, including preservatives, antioxidants, flavorings, and colorings.
Food Processing: An overview of food processing techniques, including thermal processing, dehydration, concentration, filtration, and packaging.
Food Microbiology: The study of the microorganisms that are involved in food spoilage, fermentation, and preservation.
Food Safety: An overview of food safety principles, including Hazard Analysis and Critical Control Points (HACCP), foodborne illnesses, and regulations.
Food Analysis: A collection of techniques used to analyze the composition, quality, and safety of food, including chromatography, spectrophotometry, and mass spectrometry.
Sensory Analysis: The scientific study of the human response to food, including taste, aroma, texture, and appearance.
Nutritional Science: An overview of human nutrition, including macro and micronutrients, nutrition-related diseases, and current dietary recommendations.
Food Packaging: An overview of food packaging materials, including plastics, paper, metal, and glass, as well as packaging design, labeling, and regulations.
Biotechnology: The application of genetic engineering and other modern technologies to improve the quality, safety, and sustainability of food production.
Food Waste: An overview of food waste, including its environmental impact, global statistics, and methods to reduce waste.
Food Ethics: A discussion of ethical issues related to food production and consumption, including animal welfare, genetically modified organisms, and sustainable agriculture.
Food History: A journey through the evolution of food, including its social, cultural, and economic significance throughout human history.
Food biochemistry: The study of the chemical processes and pathways that occur within a living organism related to food and nutrition.
Food microbiology: The study of microorganisms that affect the quality, safety, and preservation of food.
Food toxicology: The study of harmful substances or toxins in food and their effects on health.
Food packaging: The study of materials and methods used to protect, preserve and distribute food products.
Food engineering: The use of engineering principles to design, develop, and optimize food processing, storage, and packaging.
Food sensory analysis: The study of how food is perceived by the senses, including taste, smell, texture, and appearance.
Food biotechnology: The study of biotechnological methods used to improve the quality, nutritional value, and safety of food.
Food quality assurance: The process and methods used to ensure that food products meet the required quality standards and regulations.
Food composition analysis: The determination of the chemical and nutritional content of food products.
Food preservation: The study of methods to prevent spoilage of food products while maintaining their quality and nutritional value.
Food additives: The study of chemical substances added to food products to improve their appearance, flavor, and texture.
Food flavors: The study of natural and artificial flavors, the perception of taste and aroma, and their impact on food quality.
Food processing: The study of methods used to transform raw or processed ingredients into finished food products, including cooking, baking, canning, and preservation.
Food labeling: The study of laws, regulations, and standards related to the labeling, marketing, and advertising of food products.
Food safety and hygiene: The study of practices and procedures used to maintain and ensure the safety of food products and prevent the spread of foodborne diseases.
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."