Food Chemistry

Food Chemistry is an online turn-key course package that studies the properties of foods and food ingredients. It seeks to understand how chemical systems work in order to better control them to improve the nutritional value, safety, and preservation of foods.

The publication presents the basics of food chemistry while omitting a broader discussion of aspects related to the nutritional value, the processing and the toxicology of foods.

It covers the major areas of food science, including water, carbohydrates, proteins and lipids as well as micronutrients such as vitamins and minerals, pigments and flavors. The material is presented conceptually, focusing on the basics of food chemistry with limited emphasis on calculations.

Although sometimes strange and unusual, the concepts of chemistry are straightforward and understandable – all it takes is desire to learn. In the process of exploring food chemistry, students gain more than new knowledge about the food they consume – they will also improve their learning skills and become a better thinker!