Food Chemistry

Food chemistry is the study related to the chemical processes and interactions of all biological and non-biological components of foods. Meat, lettuce, beer, milk are some examples of biological products. Its main components are carbohydrates, lipids and protein. Food chemistry also includes areas such as water, vitamins, minerals, enzymes, food additives, flavors and colors. This domain also focuses on understanding how products change under certain food processing techniques and ways to e...