Food chemistry

Definition: 

Food chemistry, a major aspect of Food science , deals with the
composition and properties of food and chemical changes it
undergoes during handling, processing & storage.

Importance :

Food chemistry is intimately related to chemistry, biochemistry,
physiological chemistry, botany, Zoology and molecular biology. The
food chemistry relies heavily on knowledge of the aforementioned
scientist to effectively study and control biological substances as a
sources of human food. In control food chemistry is concerned
primarily with biological substances that are dead or dying and
changes they undergo where they exposed to a very wide range of
environmental condition. In addition, food chemistry is concerned
with the chemical properties of disrupted food tissues, single cell
sources of food and major biological fluid, milk.
History of food chemistry:
During the period of 1780 – 1850 a number of famous chemists
made important discoveries, many of which directly or indirectly
related to the chemistry of food.
Carl Wilhelm Scheele: (1742 – 1786) a Swedish pharmacist was one
of the greatest chemists of all time. In addition to his famous
discoveries of chlorine, glycerol and oxygen isolated citric acid from
lemon juice (1785), isolated Malicacid from apples (1785) and tested
20 common fruits for the presence of citric, malic & tartaric acid
(1785).The French chemist Antonie Laurent Lavoiser (1743 – 1794) was
instrumental in the final rejection of the phlogiston theory and in
formulating the principles of modern chemistry.
Theodore de Saussure a French chemist, did much to formalize and
clarity the principles of agricultural and Food chemistry provided by
Lavoiser.

The English chemist sir Humphrey Davy (1778 – 1829) in the years
1807 and 1808 isolated the elements K, Na, Ba, Ca and Mg.
The works of Swedish chemist Jons Jacob Berzelius (1779 – 1848) and
the Scottish chemist Thomas Thomson (1773 – 1852) resulted in
beginning of organic formulas.
It is interesting that the development just reviewed paralleled the
beginning of serious and widespread adulteration of food.
The early 1800’s was a period of especially intense public concern
over the quality and safety of the food supply. Thus during the
period of 1820 – 1850 chemistry and food chemistry began to
assume importance in Europe.
During the first half of 20 th century most of the essential dietary
substance are discovered and in 19 th century chemicals to aid in
growth, manufacture & marketing of foods is discovered & current
food supply seems almost perfect in comparison to which exist in
1800’s.