Food Chemistry and Microbiology

Food Chemistry and Microbiology is a foundational sub-discipline of food science that examines the chemical composition of food and the ways in which microorganisms interact with it. This field investigates the molecular structure of food components like proteins, fats, and carbohydrates, and the chemical reactions that occur during processing, storage, and digestion, which affect flavor, texture, and nutritional value. Simultaneously, it studies the roles of microorganisms, including beneficial microbes used in fermentation (like in cheese and yogurt) and harmful pathogens or spoilage organisms, providing the scientific basis for food safety, preservation techniques, and quality control.

1. Introduction to Food Chemistry and Microbiology
   1. Definition and Scope of Food Chemistry
   2. Definition and Scope of Food Microbiology
   3. Importance in Food Industry
   4. Relevance to Public Health
   5. Role in Food Innovation and Development
   6. Interdisciplinary Connections
      1. Biochemistry
      2. Nutrition Science
      3. Food Engineering
      4. Food Technology
   7. Historical Development
      1. Early Discoveries in Food Chemistry
      2. Pioneers in Food Microbiology
      3. Key Scientific Milestones
      4. Evolution of Food Safety Understanding