Advanced Food Chemistry

Food Chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. The biological substances include such items as meat, poultry, lettuce, beer and milk as examples. 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 dscipline also encompasses how products change under certain food processing techniques and ways either to enhanc or to prevent them from happening.

An example of enhanving a process would be to encourage fermentation of dairy products with microorganisms that convert lactose to lactic acid; and example of preventing a process would be stopping the browning on the surface of freshily cut Red Delicious apples using lemon juice or other acidulated water.

Food Science is a descipline concerned with all technical aspects of food, beginning with harvesting or slaughtering, and ending with its cooking and consumption. It is in considered one of the articultural sciences, and is usually considered distinct from the field of nutrition.