Use of Analytical Chemistry in Foods and Food Technology

The application of Analytical Chemistry to the study of food composition spawned a new science called Bromatology two centuries ago. This research, now known as Food Chemistry, can be thought of as a branch of chemistry that focuses on the study of food, especially the qualitative and quantitative characterization of its main components (lipids, proteins, carbohydrates, vitamins, and minerals). Food products, on the other hand, can be consumed as is or subjected to procedures such as recycling and transformation processes, with all of the ramifications that come with the potential for a reduction in final product quality. As a result, the tremendous growth of the food industry over the last fifty years has expanded the reach of analytical chemistry to include not only food but also food technology, which is critical for increasing the development of a wide range of foods.