Food Chemistry involves the study of the chemical process of all biological and non-biological elements of food. Biological elements refer to things namely beer, milk, meat, lettuce, poultry and more. It is identical to the field of biochemistry and its elements such as proteins, lipids, and carbohydrates but also involves areas such as colors, flavors, water, minerals, vitamins, food enzymes and food additives.
Food chemistry includes how foods may change under the influence of various food processing technique and measures to prevent or reinforce it from happening. A general example for reinforcing would be fermentation of dairy products with microorganism wherein they are responsible for the conversion of lactose to lactic acid. Another example of food chemistry would be preventing a browning that is formed on an apple that has been chopped fresh by sprinkling lemon juice.
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