What does food chemistry study?

Food chemistry is primarily concerned with the chemical processes and interactions that take place within food, encompassing both biological components (like proteins, carbohydrates, and lipids) and non-biological components (such as additives, flavor compounds, and preservatives). This field explores how these chemical substances react during various stages of food production, processing, and storage, as well as their effects on the flavor, safety, nutrition, and overall quality of food.

Understanding these chemical interactions is crucial for food scientists and technologists as it allows them to develop better food preservation methods, enhance flavors, and ensure the safety and nutritional value of food products. By studying the complex chemistry of food, researchers can work towards creating healthier and more appealing food options that meet consumer demands and preferences.