Chemistry of Food and Bio-processed Materials
Chemistry of Food is the study of chemical processes and interactions of all biological and non-biological components of foods. Examples of biological substances are meat, poultry, lettuce, beer, and milk. It is similar to biochemistry in its main components such as carbohydrates, lipids, and protein, but it also includes areas such as water, vitamins, minerals, enzymes, food additives, flavours, and colours. This discipline also includes how products get modified under certain food processing techniques and methods either to enhance or to prevent them from happening. The chemistry of food and bio-processed materials focuses on understanding the molecular composition, interactions, and transformations of food components and biomaterials during processing and utilization. It encompasses the study of carbohydrates, proteins, lipids, vitamins, minerals, and water, as well as minor components like flavors and colors. This field plays a critical role in improving food quality, safety, and nutritional value through advanced processing techniques and sustainable practices. Researchers in food chemistry investigate how these components change under various processing conditions to optimize product stability, flavor, texture, and shelf life.