Food Pathogen and Food Safety

Food Chemistry

Food chemistry is the study of both biological and non-biological elements of food, chemical processes and their interactions. It is also related to organic chemistry as it deals with the identification and quantification of components of food, such as carbohydrates, lipids, proteins, water, vitamins, and dietary minerals.

It also involves the research and synthesis of nutrients and preservatives, as well as other additives that can be used to preserve the quality of food or modify its colour, flavour, and taste. Food chemistry knowledge aids in the creation of proper food handling techniques as well as good manufacturing practises.

• Food Drug Analysis
• Food Additives
• Food Bio-Actives
• Food Components and Ingredients           
• Food Adulteration and Fortification
• Food Flavouring and Coating