ROLE OF FOOD CHEMISTRY IN THE FIELD OF
FOOD SCIENCE AND NUTRITION

Food chemistry as a major branch of food science deals with the composition and properties of foods and the chemical changes they undergo. Food chemistry is related to chemistry, biochemistry, physiological chemistry, botany, zoology and molecular biology. Despite this fact, food chemists have specific interests distinct from those of other biological chemists. Most of the activities of food chemists are related to nutrition in one way or the other.

It is estimated that as many as 2 billion people do not have enough to eat and that perhaps as many as 40,000 die everyday from diseases related to inadequate diets, including the lack of sufficient food, protein and/ or specific nutrients. Many food chemists are engaged in developing palatable, nutritious and low- cost foods.

Food chemists play a significant role in developing new food products and improving the quality of the already existing ones. This includes altering the nutritional composition of food, which could be in the form of fortification, for example addition of vitamins to breakfast cereals or reduction of the caloric content of food by use of artificial sweeteners such as aspartame [2,3].

Food chemists also play a major role in ensuring that food produced is safe and of high quality. Food chemists ensure that food preparation, processing, and storage is done properly by following good manufacturing practices. This in turn reduces the incidences of food borne diseases caused by food poisoning and food infection. Food poisoning refers to sicknesses resulting after ingesting food containing microbial toxins such as botulotoxin produced by Clostridium botulinum while food infection refers to sicknesses resulting from ingesting food containing disease causing microorganisms such as Salmonella typhi which causes typhoid. Food chemists are currently involved in the study of how pesticide residues are affected during food processing. They are also seeking to understand if processes can be developed to eliminate or reduce pesticide residues and how such processes would affect food safety. Food chemists in conjuction with toxicologists are also studying the occurrence and entry into food of naturally occurring and synthetic toxicants [2, 3].

Food chemists have joined hands with genetic engineers and biotechnologists in coming up with new products derived from such technology as recombinant DNA technology. Such technology has led to the development of improved microbial strains and new enzymes, which can be used in fermentation industries [2, 4].

Another role that has been played by food chemists is development of food standards that promote world trade and protect the consumer against being deceived on the quality or the nutritive value of food. Food chemists work hand in hand with nutritionists to develop standards for the optimal nutritional content of the diet and that cater for changes in nutrient composition during processing [2,5].

Food chemists also have societal obligations to meet. This includes job performance, good citizenship and guiding the society according to the ethics of the scientific community. Food chemists should be involved in professional societies and should serve in government advisory committees when requested to do so.

Food chemists should take initiatives in consumer enlightenment. They should explain to the consumers why certain food habits and taboos could be harmful. Food chemists should also assist the government in formulating laws and regulations governing food supply. The laws should cater for proper processing, handling and storage of foods to ensure that they are free from known health hazards and consumer protection. Hence food scientists should assist the law enforcers in detecting any kind of processing, handling, labeling, sale, display or storage of foods that does not comply with set standards and that pose a health risk to the consumers.

In conclusion I congratulate food chemists for the good work they have done and challenge them to continue exploiting the much potential that is in them. I strongly believe that their efforts will not only be a help to many but will also contribute in saving many lives.

REFERENCES

1. Potter N Food Science. 5th edition. AVI Publishing Co. Westport Conn, USA. 1988: pp 5-15

2. Harper WJ and CW Hall Dairy Technology and Engineering. AVI Publishing Co Westport Conn., USA 1976: pp 75 - 76.

3. Harris RS and E Karman Nutritional Evaluation of Food Processing. 2nd edition. AVI Publishing Co Westport, Conn., 1975: pp 45 - 48.

4. Johnson AH and MS Peterson Encyclopaedia of Food Technology. AVI Publishing Co Westport Conn., USA. 1974: pp 76 - 80.

5. Fennema OR (Ed.) Food Chemistry. 2nd edition revised and expanded. Mercel Dekker, New York, USA.

Ann Munyaka
Teaching Assistant, Jomo Kenyatta University of Agriculture and Technology, P.O. Box 62000, Nairobi, Kenya. Email: annmunyaka@yahoo.com