Food Chemistry
As its name suggests, the field of chemistry known as food chemistry studies the biochemistry of food, including its characteristics and physiological activities. Organic chemistry is the study of the composition, production, reactions, and properties of molecules containing carbon. Though they may also contain a number of additional elements, the majority of organic molecules are made up of carbon and hydrogen.
It explains the alterations that take place to food while cooking and storing. Food chemistry is a scientific field that primarily focuses on the chemical makeup of foods, basic biomolecules, the chemical structure and characteristics of food ingredients, chemical changes that occur in foods during processing and storage, and methods to detect and control food spoilage