Food Chemistry and Its Importance in Nutritional Science

Abstract

Food chemistry examines the chemical composition, structure, reactions, and transformations of foods and provides an important scientific foundation for nutritional science. Nutrients such as carbohydrates, proteins, lipids, vitamins, minerals, water, and bioactive compounds undergo chemical and biochemical processes during storage, cooking, digestion, absorption, and metabolism. Understanding these processes helps explain nutrient availability, food quality, dietary value, and the relationship between food composition and human health. This paper examines nine major dimensions of food chemistry and its importance in nutritional science, including nutrient composition, carbohydrates, proteins, lipids, vitamins and minerals, digestion and bioavailability, food processing, functional foods, and the relationship between food chemistry and health.