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    Food Chemistry: Definition and Scope Areas of Expertise Chemistry and The Food System

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    Piku
    Food chemistry is the study of the composition, structure, and properties of food and the changes they undergo. It applies chemistry principles to all aspects of the food system from agricultural production to consumer behavior. The scope of food chemistry is broad, covering the chemistry of food components, interactions between components, and chemical processes during food production, storage, processing, and consumption. It is a core area of expertise for food scientists.

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    Food Chemistry: Definition and Scope Areas of Expertise Chemistry and The Food System

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    Piku
    978 views10 pages
    Food chemistry is the study of the composition, structure, and properties of food and the changes they undergo. It applies chemistry principles to all aspects of the food system from agricultural production to consumer behavior. The scope of food chemistry is broad, covering the chemistry of food components, interactions between components, and chemical processes during food production, storage, processing, and consumption. It is a core area of expertise for food scientists.

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    Food chemistry is the study of the composition, structure, and properties of food and the changes they undergo. It applies chemistry principles to all aspects of the food system from agricultural production to consumer behavior. The scope of food chemistry is broad, covering the chemistry of food components, interactions between components, and chemical processes during food production, storage, processing, and consumption. It is a core area of expertise for food scientists.

    Copyright:

    © All Rights Reserved
    Download as PPT, PDF, TXT or read online from Scribd
    Download as ppt, pdf, or txt
    978 views10 pages

    Food Chemistry: Definition and Scope Areas of Expertise Chemistry and The Food System

    Uploaded by

    Piku
    Food chemistry is the study of the composition, structure, and properties of food and the changes they undergo. It applies chemistry principles to all aspects of the food system from agricultural production to consumer behavior. The scope of food chemistry is broad, covering the chemistry of food components, interactions between components, and chemical processes during food production, storage, processing, and consumption. It is a core area of expertise for food scientists.

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    © All Rights Reserved
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    Download as ppt, pdf, or txt
    of 10

    Food Chemistry

     Definition and Scope


     Areas of expertise

     Chemistry and the food system

    Assoc. Prof. Dr. Nyam Kar Lin


    Food science
     Branch of Biological Science
     Deals with PHYSICAL, CHEMICAL &
    BIOLOGICAL properties of food.
     Food Chemistry – major aspect of food
    science - composition
    - properties of food
    - chemical changes
     Food Chemist – concerned only on biological
    substance (dead/dying) & changes undergo
    at wide range of environmental conditions.
    Requirement in understanding
    Food Chemistry
     Good foundation in general chemistry

     Continuous study in food chemistry


    1.0 Definition and scope
     Food chemistry is the study of composition, structure,
    and properties of food materials and the changes that
    these undergo.

     In other words, food chemistry is the application of


    chemistry principles to the food system.

     Chemistry of food components including:


     Macro constituents – water, carbohydrates, lipids and proteins
     Micro constituents – vitamin, minerals, antioxidants, colour,
    flavours, sweeteners, general additives
     Interaction between macro and micro constituents
    1.0 Definition and scope
     Food chemistry approaches falls among these
    4 components:

    1) Determining properties
    2) Determining chemical
    and biochemical reaction
    3)
    Integrating above 2 points

    4) Applying this understanding to various


    situation.
    ……… Continue …………
     The mission statement of food chemistry is to
    ensure supply of:
    Food science
    Banana

    Safe Nutritious Affordable

    F. microbiology F. processing F. engineering F. Nutrition

    F. Chemistry

    Sub-disciplines of Food Science


    ……… Continue …………
     Chemistry is generally divided 3 parts:
     Organic – Carbon containing compounds
     Inorganic – Material transformation
     Physical – All element except carbon
     Organic chemistry
     Valence theory
     Functional Group
     Natural product, biological chemistry
     Chemistry reaction
     Stereochemistry
    1.1 Areas of Expertise
     There are at least 5 core competencies for food
    scientists:
     Chemistry
     Analysis
     Nutrition
     Microbiology
     Engineering & processing

     Food chemistry is an important courses in food


    science degree programs and is essential for
    courses approved by the LAN board.
    1.2 Chemistry & the Food System
    Summary…………
     Food chemistry is the chemistry of food components.

     Nowadays, this view is unnecessarily restrictive:


     Measuring soil pH ~ examining the effect of pasteurization
    on milk enzymes

     Chemistry is found at all levels in the food system.

     Therefore, the scope of food chemistry is broad.


    …… Continue summary………
     It shows that food chemistry extends to agronomy, harvesting,
    extraction, processing, packaging, storage, distribution and retail.

    Agricultural production Chemistry

    Microbiology
    Storage
    Food Chemistry Analytical chemistry
    Processing
    Distribution & Retail Nutrition

    Engineering &
    Consumer legislation & policy processing

     We need to “use” food chemistry also to study the behavior of


    food ingredients during food manufacture.

    MF203_fhs_lnt_001_May15

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