“Fundamentals of Food Chemistry” is an enlightening journey into the science that underpins our culinary experiences. We expertly unpack the chemistry behind everyday foods, guiding readers through essential components and reactions that shape taste, texture, and nutritional value.
Beginning with an engaging introduction, we provide historical insights into food chemistry, from ancient culinary observations to modern food science contributions. This foundation sets the stage for an in-depth look at core food components—carbohydrates, proteins, lipids, vitamins, minerals, and water—explaining how each contributes to our enjoyment and health.
Beyond these basics, we explore key chemical reactions in food, such as the Maillard Reaction and enzymatic processes, making complex ideas accessible. We also address contemporary issues like food additives, preservatives, and the balance between natural and synthetic ingredients, helping readers make informed choices.
With sections on sensory analysis, food processing, and nutritional chemistry, “Fundamentals of Food Chemistry” offers a holistic perspective on the science of food. The book culminates with discussions on sustainable food production, biotechnology, and AI in food research, inviting readers to envision culinary science's future. Perfect for students, chefs, and curious food lovers, this book is an essential guide to understanding the chemistry behind what we eat.
