Food Technology | Food Chemistry | Food chemistry is the study of chemical processes and interactions of all components of biological and non-organic food. Biological substances are elements such as meat, poultry, salad, beer and milk as examples. It 'similar to that of its main components, such as the biochemistry of carbohydrates, fats and proteins, but also includes, for example, water, vitamins, minerals, enzymes, food additives, aromas and colors. Discipline will also cover how products change under certain food technologies and methods to improve or prevent this from happening. For example, the process should be encouraged to improve the fermentation of dairy products of microbes, which convert lactose, lactic acid, for example, prevent the process of stopping the gilding on the surface of freshly cut Red Delicious apples with lemon juice or other acidulated water.
