Food Chemistry is concerned with the composition of food and the changes that it undergoes during processing and under storage. Food chemistry is complex and involves both chemicals intrinsic to food and chemicals added to and contaminating food.
This textbook is written for students who like to understand how the ideas of chemistry relate to food. While chemistry is a challenging subject, it is also understandable and vital. The book was originally prepared as a text for a one-semester introductory four–credit course in Food Engineering. A one-semester course imposes certain limitations on the depth and amount of coverage when such a great variety of subjects in involved. Despite these limitations, this text will give students an overall view of food nutrients.