Basics of Food Chemistry

Sudha M

doi:10.36648/0976-8505.11.2.4

Abstract

Basics of Food Chemistry

Food chemistry, a branch of applied chemistry, deals with the chemical examination and analysis of food and food components, interactions of all biological and nonbiological components of foods.The main aim of food chemistry is the control and the guarantee of a high and nutritious quality of food, to which the consumer as the legislature imposes high quality requirements. The scientific approach to food and nutrition arose with attention to agricultural chemistry in the works of J. G. Wallerius, Humphry Davy, and others.

Author(s): Sudha M

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