The study of chemical processes and interactions among all food components biological and non-biological is known as food chemistry. Examples of biological substances include meat, poultry, lettuce, beer and milk. Although it encompasses areas such as water, vitamins, minerals, enzymes, food additives, flavors and colors, it is distinct from biochemistry in its main components, which include carbohydrates, lipids and protein. This field also looks at how products change when certain methods of food processing are used, as well as how to either make them better or stop them from happening. Promoting the fermentation of dairy products with microorganisms that convert lactose to lactic acid is one example of improving a process; Using lemon juice or another acidic water to stop the surface of freshly cut apples from browning is an example of preventing a process. History of food chemistry the works of Wallerius, Davy and others brought agricultural chemistry into the scientific approach to food and nutrition. For instance, Davy published elements of agricultural chemistry in a course of lectures for the board of agriculture in the United Kingdom in 1813. Throughout its fifth edition, it would serve as a model for the field worldwide. Carl Wilhelm Scheele, who first isolated malic acid from apples in 1785, was an earlier researcher. Horsford translated and published some of Liebig's findings on food chemistry in 1848 in Lowell, Massachusetts. The Society of Public Analysts was established in 1874 with the intention of utilizing analytical techniques for the public's benefit. Bread, milk, and wine served as the basis for its initial experiments.

In addition, it was motivated by a concern for the supply's quality, particularly in terms of food adulteration and contamination, which by the 1950s would first be caused by intentional contamination and then by chemical food additives. The Single-grain experiment, conducted between the years 1907 and 1911, was a prime example of how the rise of colleges and universities around the world, particularly in the United States, would also contribute to the expansion of food chemistry. In 1906, Harvey W. Wiley's additional research at the United States Department of Agriculture would play a significant role in the establishment of the food and drug administration. In 1908, the agricultural and food chemistry division of the American Chemical Society was established, while the food chemistry division of the institute of food technologists was established in 1995. The foundation of food physical chemistry is rheology, theories of transport phenomena, physical and chemical thermodynamics, chemical bonds and interaction forces, quantum mechanics and reaction kinetics, biopolymer science, colloidal interactions, nucleation, glass transitions, and freezing/disordered or noncrystalline solids. Water makes up a lot of food, and it can make up as much as 95% of lettuce, cabbage, and tomato products as well as 50% of meat products. If food is not properly processed, it is also a great place for bacterial growth. Water activity, which plays a crucial role in the shelf life of many processed foods, is one way to measure this in food. Most of the time, reducing the amount of water in the food or altering the characteristics of the water to extend its shelf life is one of the keys to food preservation. Dehydration, freezing, and refrigeration are examples of these methods. The physiochemical principles of the reactions and conversions that take place during food manufacturing, handling, and storage are the subject of this field. The most common known human carbohydrate is sucrose, which accounts for 75% of the biological world and 80% of all food consumed by humans. A monosaccharide is the simplest type of carbohydrate and has the general formula CnH2nOn, where n is a minimum of 3, and it is composed of carbon, hydrogen, and oxygen in a ratio of 1:2:1. Monosaccharides include glucose and fructose, among others. Sucrose, one of the most common sugar products found in plants, is formed when these substances are combined in the manner depicted in the image to the right.

With Regards,
Joseph Kent
Journal Manager
Journal of Der Chemica Sinica