Food chemistry is a major aspect of food science that deals
with the composition and properties of food and the chemical changes it
undergoes during handling, processing, and storage. This chapter of the book
defines food and food technology, gives adequate information on the origin of
food, and technology involved in processing food into consumable product. Food
origins are classified into two; plant and animal origin, examples and nutrient
supply were given. The technology involved in processing these food sources to
achieve the intended changes was discussed. It also gives practice questions
for self-assessment which are made available at the end of the chapter.
Author(s) Details
Okewole Samson
Ademola
Science Laboratory Technology Department, Oyo State College
of Agriculture and Technology Igboora, Oyo State, Nigeria.
Aribisala Lukman
Aderemi
Science Laboratory Technology Department, Oyo State College
of Agriculture and Technology Igboora, Oyo State, Nigeria.
Akande Oluwaseun
Olusola
Science Laboratory Technology Department, Oyo State College
of Agriculture and Technology Igboora, Oyo State, Nigeria.
Olugbodi Olumide
Gbenga
Science Laboratory Technology Department, Oyo State College
of Agriculture and Technology Igboora, Oyo
State, Nigeria.
Please see the link:- https://doi.org/10.9734/bpi/cpafs/v8/644
