What is the Role of Chemistry in Food Production?

Introduction: Chemistry is frequently described as the study of matter and the reactions that issue undergoes. Actually, physicists, geologists, and biologists also study matter, but only chemists study the reactions that matter undergoes. For example, only chemists make substances and try to understand the responses that produce the compounds. Chemists can also be classified according to the traditional sub disciplines: inorganic (elements other than carbon), organic (carbon compounds), systematic (methods used to separate and recognize compounds), and physical chemists. Today, there are also many other cross disciplinary places that occupy chemists: biochemists try to understand and implement the chemistry of biological processes, materials chemists attempt to synthesize new components such as superconductors or artificial skin, and environmental chemists study the chemistry of the environment and monitor and solve environmental issues, while forensic chemists implements chemistry to the solution of crimes. Role of Chemistry in Food Production: Chemistry is the study of chemical processes and communications of all biological and non-biological elements of foods. The biological substances include such items as meat, poultry, lettuce, beer, and milk as examples. It is similar to biochemistry in its main components such as carbohydrates, lipids, and protein, but it also includes areas such as water, vitamins, minerals, enzymes, food additives, flavors, and colors. This discipline also involves how products change under certain food handling techniques and ways either to enhance or to prevent them from happening. An example of enhancing a procedure would be to avoiding fermentation of dairy products with microorganisms that convert lactose to lactic acid; an example of avoiding a process would be stopping the browning on the surface of freshly cut Red Delicious apples using lemon juice or other acidulated water. Food chemistry provides the basic knowledge for innovation and product development. Companies with strong understanding are able to protect their share of the market and reduce the time between technology development and release of new products in the market. The modern consumers have high requirements for food – it must be fresh, natural, and nutritious/beneficial to health, safe, attractive, tasty, healthy, convenient, available and affordable. It was also out of concern for the quality of the supply, mainly adulteration and contamination issues that would first control from intentional contamination to later with chemical food additives by the 1950s. The development of institutions and universities worldwide, most notably in the United States would expand chemistry as well with research of the dietary substances, most notably the Single-grain experiment during 1907-11. The American Chemical Society would establish their Agricultural and Chemistry Division in 1908 while the Institute of Technologists would establish their Food Chemistry Division in 1995. Conclusion: The above discussion of chemistry is supposed to say like it also supplies us with the technology to add vitamins.Vitamin water and vitamin-fortified cereals are both great circumstances of chemistry in food. Using chemistry also allows understanding that ice floats because it is less heavy than the water that created it. If you want to know more details about the chemistry role in food production, you can view the Chemistry products; in this you will get the full information about it.