This document provides an introduction to food chemistry. It discusses that food chemistry is the study of chemical processes and interactions of biological and non-biological components of food. The main components studied are carbohydrates, proteins, lipids, water, vitamins, and minerals. The document also provides a brief history of food chemistry and discusses several key components in more detail, including water in food systems, carbohydrates, lipids, and food proteins.

2. Assignment no # 01
submitted by : M. Awais khan
fst batch ;; 19-2023
Roll no # 013

3. introduction to food chemistry:
Food chemistry:
 is the study of chemical processes and interactions of all
biological and non biological components of foods,
The biological items as meat, poultry, lettuce, beer milk as
examples,
Its main components are carbohydrates, protein, lipids,etc.

4. Cont…
 But it also includes area such as water, vitamins, minerals,
enzymes, food flavors, colours .
 This discipline also encompasses how products changes under
certain food processing techniques and ways either to enhance
or to prevent them from happening .
 i.e a process would be stopping the browning on the surface
of freshly cut apples using lemon juice or other acidulated
water.

6. HISTORY OF FOOD CHEMISTRY:
the scientific approach to food and nutrition arose
with attention to agricultural chemistry in the work
J.G. Walleris, Humphry Davey.
The early work included that by Carl Whillhelm Scheele
who isolated malic acid from apple in 1785.
Some of the findings of Liebig on food chemistry were
translated and published by Eben Horford in lowell
Massachusetts in 1848.

8. WATER IN FOOD SYSTEM:
A major component of food is water which can encompass
anywhere from 50% in meat products to 95% in tomato
and lettuce product.
One way we can measure water in food by water activity
which is very important in the shelf life of many food
during processing.

9. CARBOHYDRATES:
Comprises of 75% of the biological world 80% of all food
intake for human consumption,
The simplest version of a carbohydrates is
monosaccahride which contain carbon, hydogen, oxygen
In a 1:2:1 under general formula CnH2nOn.
Sugar content is mostly measured in brix.

11. LIPIDS:
Lipids are molecules that contain hydrocarbon
and make up the building blocks of the structure
and function of living cells.
i.e fats, oils, waxes, certain vitamins(A,D,E&K)
Lipids are not soluble in water as they are non polar
but are thus soluble in non polar solvent such as
chloroform.

12. FOOD PROTIEN:
Protein compos over 50% of the dry cell of an
average
living cell and are very complex macromolecules.
In food protein are essential for growth and survival
and requirements vary dependind upon a person age
and physiology.
Protein mainly obtained from eggs, milk, meat, nuts
grain and legumes.