History Behind Food Chemistry
Food Chemistry goes back to the 18th century, when Carl Whilhelm Scheele isolated malice acid from apples. This created the first lead on food chemistry. After a couple years he published his first book on agricultural and food chemistry, which became widespread. These discoveries they were making were with food they interacted with in their everyday lives. When 1874 came around the Society of Public Analysts was created. Their earlier experiments consisted of bread, milk, and wine and it allowed them ti discover food quality, and combinations within food additives. The Society of Public Analysts goal was to apply analytical methods to share with the public to benefit them. Around the mid 1900s Food Chemistry expanded and spread to colleges and universities to be able to major in them to pursue it as a career. Agricultural and Food Chemistry division was developed as a result of the American Chemical Society in 1908. Lastly in 1995 the Institute of Food Technologist established the final food Chemistry division. Without the first discoloration of Food Chemistry by Carl Whilhelm Scheele in the 18th century we wouldn't be as advanced with it as we are today.