State Examination Food Chemistry
As a specialized field of chemistry, food chemistry is primarily concerned with the properties and chemical composition of food and its ingredients. It is primarily concerned with the changes that occur during the production, storage or processing of food as well as the testing of purity and quality.
Food products are generally very complex systems of biological origin - often parts of plant or animal organisms. External influences - mechanical processing, heating or irradiation - often bring about far-reaching changes in the substance.
The field of food chemistry also includes dealing with the numerous additives used in food production. The identification of adulteration and the detection of substances of concern are also topics. However, the field of food chemistry is not limited to food alone. It also includes the examination and testing of animal feed, tobacco products, cosmetics and consumer goods. The range of topics also includes the analysis and testing of soil samples, toxic substances, pharmaceuticals and drugs. The analysis and monitoring of the quality of drinking and process water as well as the testing of waste water and its reprocessing are of particular importance. Further tasks of food chemistry can be found in the areas of environmental protection and consumer protection as well as in legislation (food law).
Information on the study program
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