Food Chemistry

Food Chemistry Overview

Food items have biological and non-biological components. These components also known as the classes of food include proteins, carbohydrates, lipids, minerals, water and vitamins. During processing and storage, they interact to produce food nutrients that are supplied to the body on consumption. The study of this interaction is conducted by Food Chemists who apply biochemistry in understanding how food components interact, and how the results of these interaction benefit the human body.
Food chemistry is especially important in food processing because it gives insight on original food constituents and the additives required to transform their taste, colour, and quality. Food quality improvement either infuses more nutrients into food products or increases their shelf-life for longer storage. It may involve the enhancement or elimination of certain outcomes and features. Typical examples include shortening fermentation time or reducing the browning of cut apples when exposed to oxygen. These are only achievable with prior knowledge of food components through food chemistry.

With the rising trend among consumers to choose healthier diets, food chemistry is also applied in transforming coffee cherry to less caffeinated coffee fruit beverages packed with more nutrients, and in the production of healthier dessert options. Tengrain Science actively facilitates collaborative research spaces to encourage trends that apply food chemistry in the provision of healthier and safer diets.