Food Chemistry and Biochemistry

Food chemistry and biochemistry are fundamental disciplines that explore the composition, structure, and reactions of substances in food. Food chemistry investigates the chemical processes that occur during cooking, preservation, and storage, influencing taste, texture, and nutrition. In contrast, food biochemistry delves deeper into the molecular and biological aspects of food, examining how enzymes, proteins, and other compounds impact food quality and health. Together, these fields contribute to food science, improving food safety, quality, and the development of new products, all while ensuring the nutritional and sensory properties of what we eat.

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