The Chemistry of Food

The essential building blocks for everything in the world, be it living matter, including animals and plants, consists of chemicals. Nutrients in food such as carbohydrates, protein, fat, and fiber are all composed of chemical compounds. Most of these building blocks occur naturally and contribute to our diet and eating experiences.


However, certain chemicals have a variety of toxic properties, which can cause harm to the human and animal body. If we are exposed to them for a long time and that too at high levels, our body is subjected to compromise. Researchers help us to stay safe from these chemicals by establishing safe levels.

Even though Food Preservatives and coloring agents prolong the shelf life of foods; their over-consumption can cause ill-effects to the body. The presence of high levels of sugar in bottle drinks causes obesity in young children.

Certain food packaging materials contain chemical substances such as plastics, whose elements can easily migrate into food.

It is important to be able to distinguish what is healthy for your body, and what is not. Once you establish this, you can have a better lifestyle. Not all chemicals are artificially produced, some occur naturally and it is better not to over consume either.

 8th World Congress on Chemistry | Frankfurt | October 22-24, 2018

Food chemistry | Chemistry | Food chemists | Chemicals | Food chemicals | chemical substance | Researchers | Colouring agents | Preservatives | Packaging materials | Carbohydrates | Food fats | Glucose | Protein | Fibre



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