Open AccessAnalytical Chemistry in Food Science
Author(s) -
Renato Amadò,
G. Manzardo,
F. Escher
Publication year - 1997
Publication title -
chimia
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.387
H-Index - 55
eISSN - 2673-2424
pISSN - 0009-4293
DOI - 10.2533/chimia.1997.680
Subject(s) - food chemistry , flavour , chemistry , food science , food additive , food processing , food products , biochemical engineering , green chemistry , organic chemistry , engineering , ionic liquid , catalysis
Analytical chemistry presents a traditional and important tool in food science. Its development grew out of governmental food control to verify food composition and wholesomeness. In modern food chemistry, analytical methods are applied to study food constituents, additives and contaminants and their interactions and reactions during processing and storage. Research activities of the Food Chemistry group at ETH comprise investigations on carbohydrates and on chiral flavour compounds. Experimental work in food technology relies on simple analytical methods that are suitable for large series of processing trials. Such methods are used by the Food Technology group to optimize lipid stability of heat sterilized meat and hot-air roasted nuts. Analytical chemistry is taught at ETH in lectures and laboratory courses to all food science majors.