Food Chemistry is an introduction to the field of food chemistry, which seeks to explain what we eat and how we prepare food in terms of the chemistry. We will be looking at how food is made of chemicals, from the main constituents of proteins, carbohydrates and fats to the trace components of vitamins, minerals, preservatives and flavoring. When food is cooked, these components interact and undergo chemical changes in ways that can be explained and predicted using chemical principles. Understanding the chemistry underlying food and cooking can lead to a better understanding of the food that we eat.
Food Chemistry F15 Syllabus