Food Chemistry and Biochemistry

Food chemistry examines how production, distribution, and domestic environments affect the composition and structure of molecules in foods and food products at various stages of processing and storage. Food chemistry has advanced rapidly in recent decades, thanks to advances in modern chemistry and biochemistry.

Bacteria, moulds, and yeasts are among the microorganisms involved in food microbiology. Bacteria primarily cause food poisoning and spoilage, resulting in a variety of human illnesses. Bacteriocins are produced by probiotic bacteria, which can destroy and inhibit pathogens. Purified bacteriocins such as nisin, on the other hand, may be added directly to food products for food protection.

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