7^th European Food Chemistry Congress

Chemistry of Food

Food chemistry is the study of food's biological and non-biological components with an emphasis on the interactions and chemical reactions that take place inside them. Important food components like water, proteins, lipids, carbohydrates, vitamins, and dietary minerals are all identified and quantified, and it is strongly associated with organic chemistry.

The study and creation of food additives that are used to maintain or improve the quality of food is another aspect of food chemistry. It shares similarities with biochemistry, especially when it comes to the examination of food ingredients.

Food chemistry is essential for both identifying pollutants to guarantee food safety and analyzing dietary intake to track or enhance nutrition. Research on the synthesis of nutrients, preservatives, and other additives that alter the color, flavor, and taste of food is included in this field. In order to guarantee food safety and quality, the information acquired from food chemistry also helps to design appropriate food handling methods and the application of good manufacturing practices.

Key areas within food chemistry include:
- Nutrifood Chemistry

- Agronomy

- Agricultural and Food Chemistry

- Flavor Chemistry

- Agricultural Chemical Science