About this document
Understanding Food Chemistry Basics by Kitae Jeong is a document available to read on EtoBox.
Food chemistry deals with the production, processing, distribution, and evaluation of food. It focuses on the three main components of food - carbohydrates, lipids, and proteins - and how our digestion is affected by the chemical structures of elements in food. The field is related to chemistry because food is made up of different elements and compounds, and how those foods are broken down depends on their chemical makeup.
- Author
- Kitae Jeong
- Language
- EN