Food Chemistry
Food chemistry involves studying the chemical composition of food and the interactions between various food components. This field explores the behavior of proteins, carbohydrates, fats, vitamins, and minerals during food processing and storage. Understanding food chemistry is essential for improving food quality, shelf life, and nutritional value. It also plays a key role in food innovations such as new flavors, textures, and functional properties.
Track 1.1 Food Structure and Functionality
Track 1.2 Chemical Reactions in Cooking
Track 1.3 Flavor Chemistry
Track 1.4 Food Emulsions and Foams
Track 1.5 Lipids Analysis