Food Chemistry

Food chemistry is the study of the composition, structure, and reactions of food substances. It involves understanding how various nutrients, vitamins, and minerals interact, how food changes during processing and cooking, and how these changes affect flavor, texture, and nutritional value. By exploring the chemical processes in food, scientists can improve food quality, safety, and preservation. This field intersects with organic chemistry, which examines the carbon compounds in foods, and agricultural chemistry, which focuses on how chemical principles apply to farming and food production. Understanding food chemistry helps us appreciate what we eat and its impact on our health.