Food Chemistry

It is the study of chemical process and interactions of all biological and non-biological components of foods. Food Chemistry is apprehensive with analytical, biochemical, chemical, physical, nutritional, and toxicological aspects of foods and food ingredients. Food Science and Technology involves the application of basic sciences and engineering to study the physical, chemical, and biochemical nature of foods and the principles of food processing. Whereas Food Technology deals with the production processing that makes the food.  Food technologists apply their knowledge of food science to operate, design and manage the facilities and equipment involved in the processing and storage of foods.

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