Food Chemistry is a compulsory basic course for food science and engineering, food quality and safety, and food hygiene and nutrition. It is the application of chemistry in food science. The course is an important part of the food science field. It studies the chemical composition, structure, physical and chemical properties, nutrition and safety properties of foods and the production, processing, storage and distribution of various substances in foods from a chemical and molecular level. At present, the development hotspots of this profession, such as the progress of food safety and testing, are also inseparable from the support and promotion of food chemistry. Through this course, students will master the basic theoretical knowledge of food chemistry and understand the latest developments in food chemistry, and have the ability and awareness to use these professional basic knowledge to solve practical food problems.
      《食品化学》是食品科学与工程、食品质量与安全、食品卫生与营养学专业的一门必修的专业必修课，是化学在食品科学中的应用。食品化学是食品科学领域的一个重要组成部分，是从化学角度和分子水平研究食品的化学组成、结构、理化性质、营养与安全性质以及食品中各类物质在食品生产、加工、贮藏与运销过程中发生的变化以及这些变化对食品品质与安全产生影响的基础应用科学。目前本专业的发展热点，如食品安全与检测的进展，也离不开食品化学的支撑与推动。通过本课程教学，使学生掌握食品化学的基本理论知识和了解食品化学学科的最新进展，并具有利用这些专业基础知识解决食品实际问题的能力和意识。