Journal of Food Science and Technology
Food Chemistry
Food chemistry is the study of the chemical composition and properties of food and how its components interact, transform, and affect quality, nutrition, and safety. It focuses on major food components such as carbohydrates, proteins, fats, water, vitamins, and minerals, as well as additives, flavors, and preservatives. Food chemists analyze how these substances behave during processing, storage, and cooking, including reactions like browning, oxidation, and emulsification. Understanding these processes helps improve food texture, taste, shelf-life, and nutritional value. Food chemistry also plays a key role in detecting contaminants, ensuring food safety, and complying with food regulations. It is essential for developing new food products, enhancing functional foods, and addressing health concerns such as allergens and dietary needs. This field bridges science, nutrition, and industry.