Food Chemistry Focuses on the Production of Processed Food

illnesses is very serious and is not only spread through human interaction with the food, since

Part 1: Esters aromas are very distinct and often pleasant, they are often used in food aroma and fragrances.1 Esters chemical properties are distinguished by their low molecular weight and low boiling points, caused by their dipole-dipole and dispersion interaction.2 Esters are the result of a condensation reaction, in which a carboxylic acid, an alcohol, and an acid catalyst react to create a water molecule and an ester.

Prior to high school, my uncle was my chemistry teacher. As a food scientist, he was to me a great inventor who knew everything about the magic of taste, texture, and aroma; I still remember his lecture on “good” chocolate and how cocoa butter—solid at room temperature—melts readily in our mouths. Raised on an early appreciation for the power of applied science, I am now driven toward chemical science by a desire to uncover solutions to challenges in the modern world.

Esters have small molecular weight and most known for their pleasant aroma. Similar to the unique emission spectrum for different chemical element, different esters release a distinct

The first objective is to study the effect of food processing on molecular structure of processed food. This objective will be achieved through applying detailed molecular structure characterization studies on food processed under different processing parameters. This objective is aiming fundamental knowledge on processing effect on food structure with relating food structure to their functionality.

With this increase in the productivity of farmers, came a proliferation of food processing industries and fast food restaurants. These food processing industries and restaurants capitalized on the abundant, overly cheap commodity crops to their advantage; to make profit, and to the disadvantage of poor Americans. During processing of these commodity crops, the natural nutrients that give these foods their natural flavors are destroyed. To replace these, food additives and flavorings are added to restore their taste and prolong their shelf life. Often these chemicals contain some harmful elements that affect the way our bodies use food. These highly processed foods, dense in calories,

The purpose of this lab is to investigate the processes that can be used to separate two volatile liquids in a mixture based on their chemical properties. This is accomplished by fractional distillation, which separates chemicals in a mixture by differentiating them by their boiling points at atmospheric pressure. Specifically in this lab, fractional distillation is used to separate an unknown mixture into its respective pure components. The components are then identified using gas chromatography, which is also telling of the purity of the extracts and success of the procedure. The procedure of this experiment was specified in lecture by Dr. Fjetland and in Gibert and Martin’s student lab manual, Experimental Organic Chemistry: A Miniscale and Microscale Approach, 6th Edition.

Food additives can be found in lots of food that most people consume. Although food additives can make our food look delicious and even taste better, they contain many dangerous chemicals that may affect our health. Food additives can cause health problems in a person’s lifestyle. Many people do not realize the harm it can cause to their bodies. There are many problems, but also solutions to this situation. The solutions to this situation are: stay away from all kinds of additives, do not eat food that are preservatives, read the labels carefully, and find the FDA signs.

People have lost sight of the common denominator with all the finger pointing, when it comes to the intriguing argument of whom or what determines what we eat. Individuals have forgotten the process of supply and demand, democracy, and most important individual choices.

It became such a larger process to the modern diet because, white powder was nutritionally worthless. The history of refining whole food has been a history of figuring out ways not just make them more durable and portable, but also how to concentrate their energy and, in sense, speed them up. This acceleration took a great leap forward with the introduction in Europe around 1870 of rollers (made from iron, steel, or porcelain) for grinding grain. A great deal of modern industrial food can be seen as an extension and intensification of this practice as food processors find ways to deliver glucose ‐ the brain’s preferred fuel ‐ ever more swiftly and efficiently. Refining grains extends the shelf life (precisely because they are less nutritious

There are multiple health careers that rely on chemistry. However, understanding how health and chemistry are related demonstrates the common and also rare aspects of the human body. Heart attacks are an example of many different chemically related risks. Some of the causes may be familiar and not known as prime factors for heart attacks. High cholesterol serves as a risk factor for heart disease along with blood clots, diabetes, certain seafoods, stress, high blood pressure, and autoimmune conditions such as lupus or rheumatoid arthritis. (Texas Heart Institute, Updated July 2015). Most fields of health requires knowledge of chemistry because of the natures of matter and their classifications. This helps to identify how chemistry is

Timberlake, K. C. (01/2014). Chemistry: An Introduction to General, Organic, and Biological Chemistry, 12th Edition.

It’s interesting to find out that the things we eat and drink are more so identified by our senses of sight and smell and not just taste. This is because food can be identified by just sight alone, and same thing goes for smell as well! Our brains actually view taste as a combination of the senses smell and touch at the same time. So really all sensory information is gathered from the actual substance we a consuming. The way we get this information through sent is located in the back of our mouths and called the “retronasal olfaction. The way we gather this similar same information through smell is located in the nose and called the “orthonasal olfaction”. These methods both influence the perception of flavor, so

Molecular cuisine, a relatively new style of cooking, is taking the world by surprise and changing the way food is prepared, cooked and looked at. People are asking a lot of questions such as “Is it safe?,” What kinds of chemicals are used?,” “Who decided to start this whole thing?,” “How did it start, and when?,” and “What kind of equipment do the 'cooks' use?” These are all very good questions and the answers are out there, they just have to be found. Food and science have been combined to create something extraordinary called molecular cuisine.

Food preservatives can be broken down into two basic groups- natural and chemical. Natural preservatives are methods such as sun-drying, freezing, or adding other ingredients like honey that essentially slow down the speed at which food spoils. Chemical preservatives are chemicals added to foods for the same purpose as natural preservatives are. It is the same with additives; the difference being that they may be also used to purposely change a food’s look and taste. Preservatives and additives are used in most of foods, especially in our pre-packaged meals, whether it be natural or chemical versions being added.