Quote: "Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods."
The chemical reactions that occur within living organisms and how they affect food quality and safety.
Macromolecules: Understanding the structure and function of carbohydrates, proteins, and lipids in food.
Enzymes: Understanding the role of enzymes in food processing and preparation.
Water: Understanding the importance of water in food and how it affects the physical and chemical properties of food.
Acids and Bases: Understanding the principles of acid-base chemistry in food and how it affects the taste and texture of food.
pH: Understanding the measurement of pH in food and its relevance to food safety and preservation.
Carbohydrates: Understanding the metabolism of carbohydrates in the body and their role in food.
Proteins: Understanding the structure and function of proteins in food and their importance in nutrition.
Lipids and Fats: Understanding the composition and properties of lipids and fats in food, including health benefits and risks.
Minerals and Vitamins: Understanding the essential nutrients in food and their importance to human health.
Food Additives: Understanding the various types of food additives used in food processing and their effects on food quality and safety.
Food Microbiology: Understanding the role of microorganisms in food processing and preservation, including beneficial and harmful bacteria.
Food Safety: Understanding the principles of food safety and how to ensure the safety of food products.
Food Preservation: Understanding the different methods of food preservation, including canning, drying, and freezing.
Flavor Chemistry: Understanding the chemistry of flavor in food and how it affects taste perception.
Food Processing: Understanding the various food processing techniques and their effects on food quality and safety.
Sensory Evaluation: Understanding the principles of sensory evaluation of food and how it is used to assess food quality.
Food Nutrition: Understanding the principles of nutrition and their application in food science and technology.
Food Analysis: Understanding the various methods of food analysis, including chemical, physical, and sensory methods.
Food Packaging: Understanding the principles of food packaging and how it affects food quality and safety.
Food Bioactives: Understanding the health-promoting and disease-preventing properties of bioactive compounds present in food.
Food composition: Food composition refers to the chemical makeup and nutrient content of food, including the proportions of macronutrients (carbohydrates, proteins, and fats), micronutrients (vitamins and minerals), and other components present in food.
Food processing and preservation: Food processing and preservation refers to the various techniques employed to transform raw food materials into consumer-ready products while maintaining their quality, safety, and extending their shelf life.
Flavor and aroma chemistry: Flavor and aroma chemistry is the study of the chemical compounds responsible for the taste and smell of food.
Food additives and contaminants: Food additives and contaminants are substances intentionally added or unintentionally present in food products that can affect their safety, quality, or nutritional value.
Nutritional biochemistry: Nutritional biochemistry focuses on studying the relationship between food components, metabolism, and the physiological effects on human health and well-being.
Carbohydrates, lipids and proteins chemistry: Carbohydrates, lipids, and proteins are three major classes of biomolecules in Chemistry and Food Biochemistry, involved in energy storage, structural support, and diverse functional roles in living organisms, respectively.
Enzyme activity and reaction kinetics: Enzyme activity and reaction kinetics studies the rate at which enzymes catalyze chemical reactions in living organisms and the factors that influence this rate.
Food biotechnology and genetic engineering: Food biotechnology and genetic engineering involves the application of scientific techniques to modify the genetic makeup of organisms, particularly crops and livestock, to enhance their characteristics and improve food production and quality.
Food packaging and shelf life: Food packaging and shelf life refers to the preservation of food through appropriate packaging materials and techniques to extend its shelf life and maintain its quality, safety, and nutritional value.
Food safety and quality control: Food safety and quality control refers to the practices and measures implemented in chemistry and food biochemistry to ensure that food products are safe, free from contaminants, and meet set standards for nutritional value and sensory attributes.
Food toxicology: Food toxicology refers to the study of harmful substances and their effects on human health when consumed as part of food.
Food allergens and intolerance: Food allergens and intolerance refer to substances present in certain foods that can cause immune reactions or adverse reactions in individuals with specific sensitivities or deficiencies, leading to allergic reactions or digestive disturbances, respectively.
Functional food chemistry: Functional food chemistry is the study of the chemical composition, properties, and interactions of food components to enhance their health-promoting benefits.
Sensory evaluation and consumer acceptance: Sensory evaluation and consumer acceptance in Chemistry and Food Biochemistry involve assessing the sensory attributes and overall preference of food products to understand consumer perception and acceptance.
Food rheology and texture analysis.: Food rheology and texture analysis involves studying the flow and deformation of food materials and evaluating their mechanical properties, such as firmness, chewiness, and consistency, to understand and optimize food quality and sensory perception.
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."