NAME : MUHAMMAD ASYRAF BIN FOUIZI

MATRIC NO. : 026242

FACULTY : FACULTY OF FOOD TECHNOLOGY

HOW ORGANIC CHEMISTRY RELATED TO FOOD TECHNOLOGY

Everyday we are almost use organic substances in our life. We use organic

substances in cooking, accessories and many more. For me, there are many collaboration

between organic chemistry and food technology. In food technology, we have use organic

substances as an additive in food or as flavour for the food.

Chemistry plays a central role in food science. For instance, the chemistry of

ingredients is critical in food formulation and product development. Food flavour, colour, and

texture depends upon functional properties of key food molecules. Understanding the effects

of temperature, oxygen, and light on the quality of processed foods requires knowledge of

how food molecules respond to these factors.

Food are made of matter. Matter in turn is composed of pure substances, as either

element or compound. Element are the simplest type of pure substances that have mass

and cannot be broken down into simpler form (without splitting the atoms). Compound are

two or more elements chemically bonded together in definite proportions by weight.

Compounds are represented by formulas made up of elemental symbols. The important

compound in food science are called organic compound. These compounds are the organic

bio molecules that contain the element carbon, hydrogen, oxygen, sulphur, nitrogen and

phosphorus.

For an example, we can see that almost country such as Unites State, Japan, and

China they are almost use an alcohol in their cooking. Alcohol has functional group-OH. The

uses of alcohol are as additive, flavour or for texture of the food.