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Food chemistry

Food Chemistry is a branch of Chemistry. It is deals with the Chemistry behind the biochemical nature of the food, their properties and how they are processed in the body. It is also involves the study of chemical components from protein to carbohydrates and more. In food Chemistry we learn how different processing techniques affect a certain type of food and also ways to enhance the quality of food and Study of chemical process and interactions of all biological and non-biological components of foods. It is the study of food components, such as proteins, carbohydrates, fats, and water.

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Related Associations: Botanical Society of America | Brazilian Academy of Sciences | British Antarctic Survey | Bulgarian Academy of Sciences | California Academy of Sciences | Cameroon Academy of Sciences | Canadian Association of Physicists | Canadian Foundation for Climate and Atmospheric Sciences | Canadian Geophysical Union

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