Abstract

Food chemistry is a multidisciplinary field that delves into the complex interactions between biological, chemical, and physical processes occurring in food materials. Understanding the chemical composition, structure, and properties of food components is essential for optimizing food quality, safety, and nutritional value. This article provides an overview of key concepts in food chemistry, covering topics such as macronutrients, micronutrients, food additives, flavor compounds, and food preservation methods. By examining the molecular-level mechanisms underlying food behavior, this article elucidates the science behind food processing, storage, and culinary transformations. Furthermore, it explores the role of food chemistry in addressing contemporary challenges such as food security, sustainability, and health promotion. Through a deeper understanding of food chemistry principles, researchers, food scientists, and consumers alike can make informed decisions about food selection, preparation, and consumption.