Analytical Techniques in Food Safety

Food chemistry deals with the production, processing, distribution, preparation, evaluation, and utilization of food. Food chemists work with plants that have been harvested for food, and animals that have been slaughtered for food. The material included in the theme food chemistry is divided according to main groups of food constituents: proteins and enzymes, lipids, carbohydrates, vitamins, flavors and colorants, minerals and other micro components, additives and contaminants. Agricultural and food chemists develop into all aspects of crop and animal production, food safety, quality, nutrition, processing, packaging, and utilization of materials including bioenergy. Many chemists love the chance to work outside to collect food or environmental samples, or check on the progress of their field trials. There is satisfaction to work with nature and the process and materials it provides. Food chemists are employed mainly by industry, both in food-processing and ingredient supply companies. Gross chemical composition of food includes -
1. Cereals and Cereal product
2. Legumes and Oilseeds
3. Fruits and Vegetables
4. Meat Fish and their products
 

  • Food Organic Chemistry
  • Analytical Techniques in Food Safety
  • Food Irradiation
  • Contaminants in foodstuffs and biological samples
  • Food proteins
  • Food Chemistry

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