Food Chemistry

Food chemistry is the chemical division that deals with the chemistry behind the biochemical origin of the food, its properties and how it is handled inside the body. It includes researching chemical components ranging from proteins to carbohydrates, etc. It is also referred to as the study of chemical processes and all biological and non-biological components of food interactions. Examples of the biological substances include things like meat, fish, lettuce, beer, and milk. 



  • Food engineering
  • Food fortification
  • Food microbiology
  • Food packaging
  • Food physical chemistry
  • Food preservation
  • Food rheology
  • Food safety
  • Food science
  • Food storage
  • Food supplements
  • Food technology
  • Nutraceutical
  • Nutrification