The Chemistry of Food

The study of chemical reactions and interactions between all biological and non-biological components of food is known as food chemistry. As examples of biological substances, consider foods like beef, poultry, lettuce, beer, and milk. In terms of its primary constituents, such as carbs, lipids, and protein, it is comparable to biochemistry; however, it also encompasses elements like water, vitamins, minerals, enzymes, food additives, tastes, and colours. This field of study also includes measures to improve or prevent the way products change when subjected to specific food processing methods.

 


  • Discovery and Development
  • Preclinical Research
  • Clinical Research.
  • FDA Drug Review
  • FDA Post-Market Drug Safety Monitoring

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