Food chemistry is the study of the chemical composition and properties of food, including its nutrients, additives, and how they interact during processing and storage. It examines how different ingredients like proteins, fats, carbohydrates, vitamins, and minerals affect the flavor, texture, and nutritional value of food. This field also explores the chemical reactions involved in cooking, such as Maillard reactions, which impact taste and color. Understanding food chemistry helps improve food preservation, safety, and quality. It also plays a key role in developing new food products and enhancing sustainability.