Food chemistry comprises three biological components of food — carbohydrates, lipids and proteins. Carbohydrates are sugars, the chemical fuels needed for better functioning of our cells. Lipids are fats and oils that lubricate the organs within the body. Proteins are complex molecules composed of amino acids that are chained, folded together into a three-dimensional structure. Our body can synthesize some of the amino acids; however, eight essential amino acids must be taken in as part of our food. Food chemists work on improvising the quality, processing, safety, storage and taste of our food. Flavourists work with chemicals to improve sensory appeals, such as 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