Food and Medicinal Chemistry

Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. The biological substances include such items as meat, poultry, lettuce, beer, and milk as examples. It is similar to biochemistry in its main components such as carbohydrates, lipids, and protein, but it also includes areas such as water, vitamins, minerals, enzymes, food additives, flavors, and colors. This discipline also encompasses how products change under certain food processing techniques and ways either to enhance or to prevent them from happening. Medicinal chemistry or pharmaceutical chemistry is the chemistry discipline concerned with the design, development, and synthesis of pharmaceutical drugs. The discipline combines expertise from chemistry and pharmacology to identify, develop and synthesize chemical agents that have a therapeutic use and to evaluate the properties of existing drugs.

 

 

  • Carbohydrates
  • Lipids
  • Proteins
  • Computational chemistry
  • Click chemistry
  • Combinatorial chemistry

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