
Food Chemistry is the study of the chemical processes and interactions of all biological and non-biological components of foods. It combines elements of chemistry, biology, and physics to understand food at the molecular level.
Core Areas of Food Chemistry
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Macronutrients
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Carbohydrates – sugars, starches, and fibers; energy sources and texture agents.
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Proteins – amino acids, enzymes; structure, texture, and nutritional value.
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Lipids (Fats & Oils) – energy storage, flavor carriers, and emulsifiers.
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Micronutrients
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Vitamins – essential for metabolism and health (e.g., Vitamin C, B-complex).
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Minerals – calcium, iron, sodium, etc., needed in small amounts for various body functions.
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Water
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Critical for chemical reactions, texture, and preservation.
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Food Additives
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Preservatives, colorants, flavor enhancers, and emulsifiers added to improve shelf life, appearance, or taste.
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Enzymes
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Proteins that catalyze food reactions (e.g., ripening, fermentation).
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Flavors and Aromas
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Volatile compounds responsible for taste and smell; affected by cooking, storage, and processing.
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Color
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Natural pigments like chlorophyll, carotenoids, anthocyanins; influenced by pH and heat.
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Key Processes Studied in Food Chemistry
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Maillard Reaction – browning that occurs between amino acids and sugars during cooking.
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Caramelization – sugar breakdown under heat.
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Fermentation – microbial action converting sugars to alcohols/acids (e.g., yogurt, bread, beer).
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Oxidation – affects fats and vitamins; leads to rancidity or spoilage.
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Emulsification – mixing of fats and water (e.g., mayonnaise).
Applications of Food Chemistry
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Food Quality Control
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Product Development
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Nutrition Labeling
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Shelf-Life Determination
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Food Safety Testing
- Teacher: Chepkurui Sang