Food chemistry

Date: 2015-10-07; view: 502.

Food science deals with the three biological [ˌbaɪəu'lɔʤɪk((ə)l)] components of food — carbohydrates [ˌkɑːbə'haɪdreɪts], lipids and proteins ['prəutiːns]. Carbohydrates are sugars and starches, the chemical fuels needed for our cells to function. Lipids are fats and oils and are essential parts of cell membranes and to lubricate and cushion ['kuʃ(ə)n] organs within the body. Because fats have 2.25 times the energy per [pɜː] gram than either carbohydrates or proteins, many people try to limit their intake to avoid becoming overweight [ˌəuvə'weɪt]. Proteins are complex molecules composed of from 100 to 500 or more amino acids that are chained together and folded into three-dimensional shapes necessary for the structure and function of every cell. Our bodies can synthesize ['sɪnθəsaɪz] some of the amino acids; however eight of them, the essential amino acids [əˈmiːnəʊ], must be taken in as part of our food. Food scientists are also concerned with the inorganic components of food such as its water content, minerals ['mɪnərəlz], vitamins and enzymes ['enzaɪmz].

Food chemists improve the quality, safety, storage and taste of our food. Food chemists may work for private industry to develop new products or improve processing. They may also work for government agencies to inspect food products and handlers to protect us from contamination or harmful practices. Food chemists test products to supply information used for the nutrition labels or to determine how packaging and storage affects the safety and quality of the food. Flavorists work with chemicals to change the taste of food. Chemists may also work on other ways to improve sensory appeal, such as enhancing color, odor ['əudə] or texture.