Agricultural and Food Chemistry

Agricultural chemists work with food producers to increase yields, enhance quality, and decrease costs. They additionally learn about the causes and outcomes of biochemical reactions associated with plant and animal growth, are seeking approaches to manage these reactions, and develop chemical products that supply help in controlling these reactions. Chemical products developed to help in the production of food, feed, and fiber consist of herbicides, fungicides, insecticides, plant growth regulators, fertilizers, and animal feed supplements. Agricultural chemistry is most often linked to food and fiber production, specifically for human consumption. Increased agricultural production, in combination with additional useful resource Consumption and waste generation, has induced environmental degradation. By understanding key ideas in agricultural chemistry, we can make use of the soil resource to produce a sufficient food supply and defend the environment.

Food chemistry is learning about of chemical processes and interactions of all biological and non-biological elements of foods. His work in the food chemist depends closely on expertise in chemistry. On the other hand, food chemistry is additionally related to biochemistry (especially in learning about chemical changes of food constituents) and the science of nutrition (nutritive cost of foods, contaminants) and microbiology (spoilage and preservation, food safety).This self-discipline additionally encompasses how products alter under specific food processing methods and ways either to enhance or to stop them from happening.

 

 

  • Sustainability of crop production, processing and consumption
  • Plant & animal bio technology
  • Plant protection and fertilization
  • Fertilizers and chemicals
  • Food science & technology
  • Chemical reactions in food
  • Risk/benefits evaluation of food components
  • Methodologies and applications in food analysis
  • Food quality, integrity, and safety
  • Food packaging & preservation

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