toiduteaduse osa, mis uurib toidu koostist ja omadusi ning selle käitlemisel ja säilimisel toimuvaid keemilisi muutusi
the science that deals with chemical composition of foods, with chemical structure and properties of food constituents, and with chemical changes food undergoes during processing and storage
On the other hand, food chemistry is also related to biochemistry (especially in study of chemical changes of food constituents) and science of nutrition (nutritive value of foods, contaminants) and microbiology (spoilage and preservation, food safety).
