Food Chemistry and Biochemistry

Food chemistry and biochemistry explore the composition, structure, and reactions of food components at the molecular level. This interdisciplinary field delves into how nutrients, flavors, colors, and textures develop during food processing and cooking. Biochemical processes such as enzymatic reactions, fermentation, and Maillard browning contribute to the sensory properties and nutritional quality of foods. Understanding food chemistry and biochemistry is crucial for improving food safety, quality, and nutritional value in both industrial food production and culinary practices.


  • Food chemistry and biochemistry
  • Culinary Practices

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