Food Chemistry

Food chemistry is the study of chemical processes and interactions of the biological and non-biological components of foods. It overlaps with biochemistry in that it deals with the components of food such as carbohydrates, lipids, proteins, water, vitamins, and dietary minerals. In addition, it involves the study and development of food additives that can be used to preserve the quality of food or to modify its color, flavor, and taste. It is, thus, closely linked to food processing and preparation techniques. There is, however, an ongoing debate about the health effects of a number of food additives.

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