Food chemistry uses the techniques of applied biochemistry, polymer chemistry, molecular science, enzymology, etc. to study the chemical processes, composition, nutritional value, quality, safety, functionality, and interactions of all biological & non-biological components of food. This discipline mainly encompasses and studies the characterization, conditions & changes in the food products under certain processing techniques to enhance, manipulate, or prevent them as per our requirement.
The Food Chemists study the kinetics of enzymes and also the physicochemical properties of carbohydrates, lipids, proteins, and other polymers in foods to improve food quality, safety, and nutrient content that relatively develop new uses for food polymers.
Food Engineering is a quantitative discipline that applies engineering principles to the Food processing equipment, storage, and distribution of food materials and other bio-products. The ongoing Research in Food Engineering includes;
- Microencapsulation
- Extrusion
- Edible films and coating
- Process automation
- Biological sensors and instrumentation
- Food product shelf life and quality
- Food Package techniques
The Food generally has energy & non-energy Components. The energy components of food include;
- Carbohydrates: these are the body’s main source of energy and the sole fuel for the brain. They comprise all the sugars in food that directly impact blood sugar level
- Proteins: Proteins are necessary for building, repairing, and renewing all the organs of the body.
- Lipids (Fats): These play a role in the transport of certain vitamins and provide the body with essential fatty acids. When eaten in excess, fats particularly saturated and Trans fats can lead to high blood cholesterol levels and obesity.
Non-energy components of Food include;
- Vitamins & Minerals
- Dietary Fiber
- Water
