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Portal:Food chemistry

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Food chemistry

Food chemistry is the study of chemical processes and interactions of all components of food. Similar to biochemistry in that it studies carbohydrates, lipids, and proteins, it also includes areas such as water, vitamins, minerals, enzymes, food additives, flavoring and coloring. The discipline encompasses how food products change under food processing techniques, and ways of enhancing or preventing these changes.

News and current events
  • Jul 13, 2013 - Department undergoes re-design (under School of Chemistry renovation)
  • Jul 8, 2011 - Department of Food Chemistry founded!
Research projects and questions
Active participants
Learning Resources
Textbooks
  • Food Chemistry (H.D. Belitz, W. Grosch and P. Schieberle) (ISBN 978-3540699354)
  • Food: The Chemistry of its Components RSC Paperbacks (T.P. Coultate) (ISBN 978-0854041114)
Useful links
Wikipedia articles
External links
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