Introduction to the Chemistry of Food

Introduction to the Chemistry of Food, 1st Edition, examines the molecular composition of food and the chemical reactions that influence food quality and wellness.

Author Michael Zeece explains the functional properties contributed by proteins, carbohydrates, and lipids across major food systems. The text details chemical and enzymatic reactions affecting color, flavor, and nutritional quality, while introducing novel sources of food protein and the influence of dietary components on the gut microbiome.

Intended for students in food science, nutritional sciences, public policy, and culinary arts, as well as food industry professionals, the textbook supplies chapter review sections with suggested learning activities suitable for face-to-face, distance, or blended courses.