CF - The Chemistry of Food Module Overview

The Chemistry of Food Module Overview

Introduction 

Food chemistry is the study of chemical processes and interactions of all components of food. Similar to biochemistry in that it studies carbohydrates, lipids, and proteins, it also includes areas such as water, vitamins, minerals, enzymes, food additives, flavoring, and coloring.

Module Lessons Preview

In this module, we will study the following topics:

The Atom: The term "atom" comes from the Greek word for indivisible. It is the smallest item in the universe. The most basic unit of life.

Substances and Mixtures: A mixture is any combination of two or more substances. Mixtures have their place in Food Chemistry but solutions play a role as well. A solution is a homogenous mixture formed by the dissolution of a liquid, solid, or gas in a liquid. Solutions are made of solutes and solvents. They are not easily separated.

The Periodic Chart and Food: At the heart of Chemistry lies the Periodic Table. Developed in the 1800s by Dmitri Mendeleev, it systematically lists out the elements found in the world we live in. Some are found in food and others in the soil. No matter where they are found, they all play a vital function in understanding our food and the chemical reactions that take place in many of the items we eat.

Compounds and Food Chemistry: What happens when two elements bond? A compound is formed. Compounds are classified into two categories- Covalent or Ionic. Covalent bonds share electrons from outer shells to form a tight bond. Ionic bonds are quite different. They are attracted by a type of force called electrovalent. These types of bonds occur in nature and define how compounds function and explain how food is processed in our body.

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