Nutrition and Food Chemistry

Food Chemistry

Food Chemistry is a study of the chemical processes and interactions of all biological and non-biological components of food and deals with the advancement in food chemistry and biochemistry or analytical methods approach used. The training also includes how, under certain food processing techniques products change and ways to either enhance or prevent them from happening. The principles of food chemistry are often derived from rheology, transport theory, physical and chemical thermodynamics, chemical bonds and interacting forces, quantum mechanics and kinetics of reaction, biopolymer science colloidal interactions, nucleation, glass transitions and freezing 

Food chemistry concepts are often extracted from rheology, transport phenomena theories, physical and chemical thermodynamics, chemical bonds and interaction forces, quantum mechanics and kinetics of reaction, biopolymer science, colloidal interactions, nucleation, glass transitions and freezing / disordered or non-crystalline solids, and therefore have Food Physical Chemistry as a foundation region