Introduction to Food Chemistry

The positive response and feedback from food science students have been
instrumental in shaping the evolution of this textbook. A commitment to
excellence in education and a passion for food chemistry has driven the jour-
ney from the first edition to this second iteration. Building on the first edi-
tion’s success, I have refined all chapters to facilitate a more engaging and
effective learning experience. In the second edition, certain parts were
restructured, the descriptions and language were improved, and entirely new
sections were created to provide a more thorough understanding of the sub-
ject matter.
Key features of the second edition include:
•  A new section on the glass transition in foods
•  A new section on the chemistry of proteins used in foods
•  A new section on sweeteners and food additives
•  Revamped colour and favour chemistry chapters
•  Revamped learning activities
•  All fgures and schemes have been redrawn and enhanced
•  25 new figures and 12 new tables
As previously, some prerequisite knowledge is necessary to make the best use
of the book. The reader must have knowledge of general chemistry and gen-
eral organic chemistry to be able to follow the concepts presented in this
textbook. The book is organised into eight chapters covering structures,
chemistry, and functionality of all components found in food. Concepts from
the physical chemistry of foods and food analysis are also introduced and
explored in each chapter. At the end of each chapter, there are learning activi-
ties to help revise important concepts.