Food Science & Chemistry
Food chemistry is concerned with analytical, biochemical, chemical, physical, nutritional, and toxicological aspects of foods and food ingredients. The long-term goals of research in food chemistry are to understand relationships between the structure and functional properties of food molecules and to improve the nutritional, safety and organoleptic aspects of food. Food science is the study of the physical, biological, and chemical makeup of food; and the concepts underlying food processing. Today, consumers are seeking foods that are safer, tastier, more convenient, natural, healthy, good value and produced in more sustainable ways than ever before. Recent advancements in science and technology have opened new frontiers for the production and prolonging shelf life, providing convenience and health benefits, thus creating exciting and challenging opportunities to work.