Conclusion
When Food Chemistry was first developed in the 18th century by Carl Wilhelm Scheele by him isolating malice acid from apples. It opened many doors for Food Chemistry to continue on. We have developed way of conserving compounds to recreate flavors, how to keep food for longer times. What chemicals and compounds consist in food and how the benefit the essentials we need in life, without amino acids our body would not be able to function properly. Carbohydrates, Lipids, and Proteins are key essentials in Food Chemistry. Carbohydrates show us the large organic compounds that consist in good and within living tissue, and are part of 80% of our everyday intake. Lipids show the fatty acids and what they are soluble and insoluble in water. Lipids are the fats of our bodies and even though their fat they still protect our bodies. Lastly, proteins they are part of more than 50% of the dry weight of an average living cell. They play a fundamental role in the basic structure and functions proteins take part of would not be possible, things would collapse. Overall Food Chemistry has benefitted everyday life since the 28th century, it allowed for new discoveries to be made and new ways to create food. It allowed up to improve food taste, texture, color, and quality. The job of a Food Chemist is one long rigorous road, but what they work for is truly interesting and engaging. If you ever wanna become a Food Chemist just remember it may take 7 plus years before you get a peek at the flavor formulas.