Food Chemistry

Food is the substance which is composed of essential nutrients consumed by the living organism for their growth and energy. Food chemistry is the important characteristics of Food science deals with the composition and characteristics of food and includes the chemical changes of food during the processing, storage and utilization. Food chemistry is closely related with the biochemistry, Microbiology, Molecular biology etc. The major aim of food chemistry is to understand and prevent the undesirable changes of food when it exposed to the severe environmental conditions and to improve the nutrients and quality of food. 
  • Constituents of food
  • Water activity
  • Biological and non-biological interactions
  • Metabolism of food

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