Food chemistry includes 3 biological parts of food — carbohydrates, lipids and proteins. Carbohydrates are sugars, the chemical fuels required for higher functioning of our cells. Lipids are fats and oils that lubricate the organs among the body. Proteins are advanced molecules composed of amino acids that are bound, folded together into a three-dimensional structure. Our body will synthesize several the amino acids; but, eight essential amino acids should be taken in as a part of our food. Food chemists work on improvising the standard, processing, safety, storage and taste of our food. Flavourists work chemically to enhance sensory appeals, like enhancing colour, odour or texture.
- Track 1-1 Chemistry of Food
- Track 2-2 Food Security
- Track 3-3 Storage and Preservation of Food
- Track 4-4 Food Adulterations
- Track 5-5 Energy utilization in the Cell
- Track 6-6 Chemistry of the Immune response