Food Chemistry

Food chemistry studies the processes and interactions of all biological still as non-biological elements of foods. It inspects merchandise like meat, poultry, beer, milk and conjointly constituents like water, vitamins, minerals, carbohydrates, enzymes and flavours Its basics area unit typically drawn from physical science, transport phenomena, thermodynamics, chemical bonds and interaction forces, quantum physics, biopolymer science, mixture interactions, and nucleation. Food chemistry plays a major role in developing new food merchandise and up the standard of the already existing ones together with fixing the nutritionary composition of food by fortification, enrichment, and supplementation. It ensures that food preparation, processing, and storage is finished absolutely by guaranteeing sensible producing practices. Another role played by food chemistry is the advancement of food standards promoting world trade and save the consumer from being deceived on the quality or the nutritive value of food.