FOOD CHEMISTRY COMPOSITION AND ANALYSIS

Food Chemistry: Composition and Analysis examines the chemical constituents of food, including carbohydrates, proteins, lipids, vitamins, minerals, water, and additives. It explores how these components influence nutritional value, flavor, texture, and shelf life. The subject also covers analytical techniques such as chromatography, spectroscopy, and proximate analysis used to determine quality, safety, and authenticity, supporting food processing, regulation, and product development.