Food Chemistry and Biotechnology

Food chemistry is the branch of chemistry that deals with the chemistry behind the biochemical nature of food, its properties and how they are managed in the body. It encompasses the study of chemical components from proteins to carbohydrates and more. In food chemistry, we learn how dissimilar processing techniques affect a certain type of food and also ways to enhance the quality of food.

Food biotechnology is the use of technology to alter the genes of our food sources. Our food sources are animals, plants, and microorganisms. With food biotechnology, we create new species of animals and plants, for example, specifically animals and plants that we eat. These new species have desired nutritional, production, and marketing properties


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