The Chemistry of What You Eat

Food chemistry explores the molecules in our food and how they interact during cooking and digestion.

• Proteins, carbohydrates, and fats have distinct chemical properties.
• Cooking involves chemical changes, like caramelization and denaturation.

Everyday Examples

• Baking bread uses fermentation, a chemical reaction that produces carbon dioxide to make it rise.
• Vitamins and minerals are essential nutrients with unique chemical roles in the body.