Food Chemistry

Food chemistry is a rapidly advancing field, and several current topics of interest are being actively researched. One area of focus is the development of novel ingredients and food products with improved nutritional profiles and functional properties. For example, researchers are exploring alternative protein sources, such as plant- and insect-based proteins, to replace conventional animal-based proteins in food products. Another area of interest is the study of the chemical reactions that occur during food processing and storage, which can affect food products' nutritional quality and safety. Additionally, there is ongoing research into developing new analytical techniques and technologies to better understand the composition and properties of food components. Food chemistry researchers also investigate the interactions between food components and human health, focusing on the relationship between diet and chronic diseases, such as obesity and diabetes. Food chemistry is vital in achieving the United Nations' Sustainable Development Goal 2 (SDG2): Zero Hunger. Food chemists study food's composition, structure, and properties to develop new ways to produce, process, and preserve it while ensuring its nutritional value. They can also work to reduce food waste by identifying the causes and developing strategies to prevent it. By promoting healthy eating habits and ensuring food safety, food chemistry also supports UN SDG3: Good Health and Well-being.