HYBRID EVENT: You can participate in person at Rome, Italy from your home or work.
Food Nutrition Chemistry is an intriguing field that explores the molecular basis of how food impacts human health, emphasizing the essential nutrients that sustain life. At its core, this discipline delves into the chemical composition of food items, including proteins, carbohydrates, fats, vitamins, and minerals, and how these components interact with the body's biological processes. Proteins, composed of amino acids, are crucial for building and repairing tissues, while carbohydrates, including simple sugars and complex fibers, serve as the body's primary energy source. Fats, divided into saturated and unsaturated types, provide energy and support cell growth. Vitamins and minerals, though required in smaller quantities, play pivotal roles in bodily functions such as bone health, vision, and blood clotting.
The chemistry of cooking and food processing also falls under this domain, revealing how heat, pH changes, and enzymatic reactions can alter food's nutritional content and bioavailability. For instance, cooking can enhance the digestibility of certain proteins and carbohydrates, yet it might also lead to the loss of heat-sensitive vitamins. Additionally, food nutrition chemistry addresses the impact of additives and contaminants on food safety and nutritional quality, guiding the development of regulations to protect public health. Understanding the molecular interactions in foods not only aids in developing nutritional guidelines and healthier food products but also in combating nutritional deficiencies and diet-related diseases, showcasing the vital role of chemistry in advancing public health nutrition.
