Food Chemistry
Food chemistry is the study of the chemical reactions that occur in food during its production, storage, and consumption. It is a multidisciplinary field of study, combining aspects of biochemistry, physical chemistry, microbiology and nutrition. Food chemists use their knowledge of the chemical and physical properties of food components to enhance the nutritional value, taste, texture, and color of food products. They can also help to ensure that food products are safe and of a consistent quality. Food chemistry is a key factor in the design and development of new food products and the optimization of existing products. It has many applications in the food industry, including food safety and quality assurance, flavor and texture development, shelf life extension, and food product development.
← International Journal of Amino Acids