Food Chemistry and Molecular Composition

Food chemistry explores the chemical components of foods and their interactions during processing, storage, and consumption. Research includes carbohydrates, proteins, lipids, vitamins, minerals, pigments, flavour compounds, and bioactive constituents. Emerging studies focus on molecular changes that influence food quality, stability, nutritional value, and sensory properties.

  • Food composition and chemistry
  • Carbohydrates, proteins, and lipids
  • Food bioactive compounds
  • Flavour and aroma chemistry
  • Chemical reactions in foods
  • Molecular food science

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