Unlock the science behind what's on your plate with FOOD CHEMISTRY: Analytical Techniques and Applications—a comprehensive guide for students, researchers, and food industry professionals.

This book offers an in-depth exploration of the chemical composition of food, covering essential macronutrients (proteins, carbohydrates, fats), micronutrients (vitamins and minerals), phytochemicals, and the functional roles these compounds play in food structure, quality, and human health. From molecular interactions to real-world applications, it provides the foundational understanding required to analyze, improve, and innovate in the field of food science.

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Whether you're exploring the science for the first time or seeking a deeper understanding of current analytical practices, this book equips you with the tools to navigate and contribute to the evolving world of food chemistry.

FOOD CHEMISTRY: Analytical Techniques and Applications bridges scientific principles with industry relevance—empowering its readers to ensure food quality, safety, and innovation from farm to fork.