What is the use of food chemistry in food tech?

If you are a food technologist and still you are asking this question then you must question your knowledge.

And if not then read the following explanation:

Food technology is the field in which one deals with processing and preservation of food. One also reads about different processing techniques and technologies. Any technology will get acceptance only if it solves some need and also has minimum side effects. Taking this point in mind one can really understand the role of food chemistry in food technology.

Firstly, food chemistry helps one understand the basic structure and properties in components of foods e.g the carbohydrate fats and proteins. Upon understanding the chemistry of the components of food one can really understand the impact a processing technique is going to have on the food. Let us take example of heat processing techniques like pasteurization. In this case the extent of the treatment will be depending on extent of adverse effects that can be allowed on these components. So from where do we get the idea of these adverse effects. The answer is food chemistry which gives us useful insights into mailard reaction, denaturation of proteins and oxidation of fats. And the use of food chemistry is not just limited to above examples but also includes the vitamins, food pigments and antioxidants.

So, basically this is how useful, food chemistry is in food technology.