Food Chemistry
General Introduction
Food chemistry is one of the main disciplines within the scope of food science and focuses on the changes in the composition, chemical, physical, and functional properties of food products during their preparation, processing, and storage. Food chemistry is concerned with nutrients found in foods—such as water, carbohydrates, lipids, proteins, vitamins, minerals, and enzymes—as well as the reactions that occur among these components. Furthermore, the understanding of components such as preservatives, additives, and food contaminants, and their effects on the produced food products is also included among the research interests in discipline of food chemistry.
All research conducted within the field of food chemistry aims to provide an analytical approach to chemical reactions that occur during food formulation, processing, and storage, either in actual food products or model systems.
Members
Assoc. Prof. Dr. Emine Nakilcioğlu
Research Assistants
Useful Links:
http://www.sciencedirect.com
http://kutuphane.ege.edu.tr
http://www.kimyaevi.org
