Chemistry of Foods Study Guide (12th Grade)
1. Basic Idea of Food Chemistry
• Food chemistry studies chemical substances inside food and reactions during cooking, storage,
and digestion.
• Major components of food:
• Carbohydrates
• Proteins
• Lipids (fats and oils)
• Vitamins
• Minerals
• Water
2. Carbohydrates
• Carbohydrates act as a major energy source.
• Types:
• Monosaccharides (example: glucose)
• Disaccharides (example: sucrose)
• Polysaccharides (example: starch)
• Common foods: bread, rice, potatoes, fruit
3. Proteins
• Proteins build and repair body tissues.
• Proteins consist of amino acids connected by peptide bonds.
• Food sources: meat, eggs, beans, dairy.
• Heat causes proteins to denature. Example: egg whites turning solid when cooked.
4. Lipids
• Lipids include fats and oils.
• Functions: energy storage, insulation, cell membrane structure.
• Examples: butter, olive oil, nuts, avocados.
1. Basic Idea of Food Chemistry
• Food chemistry studies chemical substances inside food and reactions during cooking, storage,
and digestion.
• Major components of food:
• Carbohydrates
• Proteins
• Lipids (fats and oils)
• Vitamins
• Minerals
• Water
2. Carbohydrates
• Carbohydrates act as a major energy source.
• Types:
• Monosaccharides (example: glucose)
• Disaccharides (example: sucrose)
• Polysaccharides (example: starch)
• Common foods: bread, rice, potatoes, fruit
3. Proteins
• Proteins build and repair body tissues.
• Proteins consist of amino acids connected by peptide bonds.
• Food sources: meat, eggs, beans, dairy.
• Heat causes proteins to denature. Example: egg whites turning solid when cooked.
4. Lipids
• Lipids include fats and oils.
• Functions: energy storage, insulation, cell membrane structure.
• Examples: butter, olive oil, nuts, avocados.
