Food Science Is A Broad Field That Deals With The Physical, Chemical, And Biological Properties Of Foods As They Are Related To Processing, Quality, Safety, Wholesomeness, And Nutritive Value. Food Science Is A Branch That Basically Involves Food Chemistry, Engineering, Microbiology, And Biology.

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Role Of Food Chemistry In Food Science –

Food Chemistry Deals With The Properties Of The Food And The Chemical Changes That Take Place During The Handling, Processing, And Storage. Food Chemistry Is Closely Linked To Chemistry, Zoology, And Molecular Biology.

A Food Chemist Does Have Deep Knowledge Of The Various Sciences As Mentioned Above Related To The Study And Control Of Biological Substances As A Source Of Food For Humans. While Knowledge Of The Biological Substances Falls Into The Interest Of Both Biological Scientists And Food Chemists.

Biological Scientists Usually Focus On The Reproduction, Growth, And Changes That Biological Substances Undergo Under Environmental Conditions.

Food Chemists Are Mainly Concerned With The Biological Substances Which Are Dead Or Are About To Die.

For Example, Conditions Suitable For Sustaining Residual Life Processes Are Of Concern To Food Chemists During The Marketing Of Fresh Fruits And Vegetables, Whereas Conditions Incompatible With Life Processes Are Of Major Interest When Long-Term Preservation Of Food Is Attempted.

In Addition To All These Food Chemists Are Very Concerned With The Chemical Properties Of The Disrupted Food Tissues Such As Fruits, Flour, And Vegetable Juices. Single-Cell Sources Of Food Such As Eggs And Microorganisms. Last Is The Major Biological Fluid, Milk.

In The End, We Can Say That Food Chemists Have Much In Common With Biological Scientists, Yet They Also Have Interests That Are Distinctly Different And Are Of The Utmost Importance To Humankind.

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