Food Chemistry and Preservation History

Food is, at its chemical core, a mixture of water, carbohydrates, proteins, lipids, vitamins, minerals, and a vast array of minor compounds that determine flavor, color, and texture. Cooking and processing set off chemical reactions among these components: oxidation degrades fats and vitamins, hydrolysis breaks down starches and proteins into simpler molecules, and heat-driven reactions between sugars and amino acids generate entirely new flavor compounds. Understanding this chemistry is the foundation of food science, since nearly every method of preparing, preserving, or fortifying food ultimately works by promoting, slowing, or preventing one of these reactions.