Food chemistry, as the name implies, is a branch of chemistry that investigates the biochemistry of food, including its properties and physiological functions. The study of carbon-containing molecules' structure, characteristics, content, reactions, and synthesis is known as Organic chemistry. The majority of organic compounds are composed of carbon and hydrogen, though they can also contain a variety of additional elements. It describes the changes that occur to food during preparation and storage. Food chemistry is a branch of science that mainly focuses on the chemical composition of foods, fundamental biomolecules, the chemical structure and properties of food ingredients, chemical changes that take place in foods during processing and storage, and techniques to identify and manage food spoilage.