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Food physical chemistry is considered to be a branch of
Food chemistry Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. The biological substances include such items as meat, poultry, lettuce, beer, milk as examples. It is similar to biochemist ...
concerned with the study of both physical and chemical interactions in foods in terms of physical and chemical principles applied to food systems, as well as the applications of physical/chemical techniques and instrumentation for the study of foods. This field encompasses the'' "physiochemical principles of the reactions and conversions that occur during the manufacture, handling, and storage of foods."'' Food physical chemistry concepts are often drawn from
rheology Rheology (; ) is the study of the flow of matter, primarily in a fluid ( liquid or gas) state, but also as "soft solids" or solids under conditions in which they respond with plastic flow rather than deforming elastically in response to an ap ...
, theories of transport phenomena, physical and chemical
thermodynamics Thermodynamics is a branch of physics that deals with heat, work, and temperature, and their relation to energy, entropy, and the physical properties of matter and radiation. The behavior of these quantities is governed by the four laws ...
, chemical bonds and interaction forces,
quantum mechanics Quantum mechanics is a fundamental theory in physics that provides a description of the physical properties of nature at the scale of atoms and subatomic particles. It is the foundation of all quantum physics including quantum chemistry, ...
and reaction kinetics, biopolymer science, colloidal interactions, nucleation, glass transitions and freezing, disordered/noncrystalline solids. Techniques utilized range widely from dynamic rheometry,
optical microscopy Optics is the branch of physics that studies the behaviour and properties of light, including its interactions with matter and the construction of instruments that use or detect it. Optics usually describes the behaviour of visible, ultravio ...
,
electron microscopy An electron microscope is a microscope that uses a beam of accelerated electrons as a source of illumination. As the wavelength of an electron can be up to 100,000 times shorter than that of visible light photons, electron microscopes have a hi ...
, AFM,
light scattering Scattering is a term used in physics to describe a wide range of physical processes where moving particles or radiation of some form, such as light or sound, are forced to deviate from a straight trajectory by localized non-uniformities (including ...
,
X-ray diffraction X-ray crystallography is the experimental science determining the atomic and molecular structure of a crystal, in which the crystalline structure causes a beam of incident X-rays to diffract into many specific directions. By measuring the angles ...
/
neutron diffraction Neutron diffraction or elastic neutron scattering is the application of neutron scattering to the determination of the atomic and/or magnetic structure of a material. A sample to be examined is placed in a beam of thermal or cold neutrons to ob ...
, to
MRI Magnetic resonance imaging (MRI) is a medical imaging technique used in radiology to form pictures of the anatomy and the physiological processes of the body. MRI scanners use strong magnetic fields, magnetic field gradients, and radio waves ...
,
spectroscopy Spectroscopy is the field of study that measures and interprets the electromagnetic spectra that result from the interaction between electromagnetic radiation and matter as a function of the wavelength or frequency of the radiation. Matter ...
( NMR, FT- NIR/ IR, NIRS, ESR and EPR, CD/
VCD Video CD (abbreviated as VCD, and also known as Compact Disc Digital Video) is a home video format and the first format for distributing films on standard optical discs. The format was widely adopted in Southeast Asia, Central Asia and the ...
,
Fluorescence Fluorescence is the emission of light by a substance that has absorbed light or other electromagnetic radiation. It is a form of luminescence. In most cases, the emitted light has a longer wavelength, and therefore a lower photon energy, tha ...
, FCS,
HPLC High-performance liquid chromatography (HPLC), formerly referred to as high-pressure liquid chromatography, is a technique in analytical chemistry used to separate, identify, and quantify each component in a mixture. It relies on pumps to p ...
, GC-MS, and other related analytical techniques. Understanding food processes and the properties of foods requires a knowledge of physical chemistry and how it applies to specific foods and food processes. Food physical chemistry is essential for improving the quality of foods, their stability and food product development. Because
food science Food science is the basic science and applied science of food; its scope starts at overlap with agricultural science and nutritional science and leads through the scientific aspects of food safety and food processing, informing the development ...
is a multi-disciplinary field, food physical chemistry is being developed through interactions with other areas of food chemistry and food science, such as: food analytical chemistry, food process engineering/
food processing Food processing is the transformation of agricultural products into food, or of one form of food into other forms. Food processing includes many forms of processing foods, from grinding grain to make raw flour to home cooking to complex in ...
, food and bioprocess technology,
food extrusion Extrusion in food processing consists of forcing soft mixed ingredients through an opening in a perforated plate or die designed to produce the required shape. The extruded food is then cut to a specific size by blades. The machine which forces ...
, food quality control,
food packaging Food packaging is a packaging system specifically designed for food and represents one of the most important aspects among the processes involved in the food industry, as it provides protection from chemical, biological and physical alteratio ...
,
food biotechnology Genetically modified foods (GM foods), also known as genetically engineered foods (GE foods), or bioengineered foods are foods produced from organisms that have had changes introduced into their DNA using the methods of genetic engineering. Gene ...
and food microbiology.


Topics in Food physical chemistry

The following are examples of topics in food physical chemistry that are of interest to both food industry and food science: * Water in foods ** Local structure in liquid water ** Micro-crystallization in ice cream emulsions * Dispersion and surface-adsorption processes in foods * Water and protein activities * Food hydration and shelf-life * Hydrophobic interactions in foods * Hydrogen bonding and ionic interactions in foods * Disulfide bond breaking and formation in foods * Food dispersions * Structure-functionality in foods * Food micro- and nano- structure * Food gels and gelling mechanisms * Cross-linking in foods * Starch gelatinization and retrogradation * Physico-chemical modification of carbohydrates * Physico-chemical interactions in food formulations * Freezing effects on foods and freeze concentration of liquids * Glass transition in wheat gluten and wheat doughs * Drying of foods and crops * Rheology of wheat doughs, cheese and meat * Rheology of extrusion processes * Food enzyme kinetics * Immobilized enzymes and cells * Microencapsulation * Carbohydrates structure and interactions with water and proteins * Maillard browning reactions * Lipids structures and interactions with water and food proteins * Food proteins structure, hydration and functionality in foods * Food protein denaturation * Food enzymes and reaction mechanisms * Vitamin interactions and preservation during food processing * Interaction of salts and minerals with food proteins and water * Color determinations and food grade coloring * Flavors and sensorial perception of foods * Properties of food additives


Related fields

*
Food chemistry Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. The biological substances include such items as meat, poultry, lettuce, beer, milk as examples. It is similar to biochemist ...
* Food physics and
Rheology Rheology (; ) is the study of the flow of matter, primarily in a fluid ( liquid or gas) state, but also as "soft solids" or solids under conditions in which they respond with plastic flow rather than deforming elastically in response to an ap ...
*
Biophysical chemistry Biophysical chemistry is a physical science that uses the concepts of physics and physical chemistry for the study of biological systems. The most common feature of the research in this subject is to seek explanation of the various phenomena in ...
*
Physical chemistry Physical chemistry is the study of macroscopic and microscopic phenomena in chemical systems in terms of the principles, practices, and concepts of physics such as motion, energy, force, time, thermodynamics, quantum chemistry, statistica ...
**
Spectroscopy Spectroscopy is the field of study that measures and interprets the electromagnetic spectra that result from the interaction between electromagnetic radiation and matter as a function of the wavelength or frequency of the radiation. Matter ...
-applied **
Intermolecular forces An intermolecular force (IMF) (or secondary force) is the force that mediates interaction between molecules, including the electromagnetic forces of attraction or repulsion which act between atoms and other types of neighbouring particles, e.g. a ...
**
Nanotechnology Nanotechnology, also shortened to nanotech, is the use of matter on an atomic, molecular, and supramolecular scale for industrial purposes. The earliest, widespread description of nanotechnology referred to the particular technological goal ...
and
nanostructure A nanostructure is a structure of intermediate size between microscopic and molecular structures. Nanostructural detail is microstructure at nanoscale. In describing nanostructures, it is necessary to differentiate between the number of dimens ...
s *
Chemical physics Chemical physics is a subdiscipline of chemistry and physics that investigates physicochemical phenomena using techniques from atomic and molecular physics and condensed matter physics; it is the branch of physics that studies chemical process ...
**
Molecular dynamics Molecular dynamics (MD) is a computer simulation method for analyzing the physical movements of atoms and molecules. The atoms and molecules are allowed to interact for a fixed period of time, giving a view of the dynamic "evolution" of th ...
**
Surface chemistry Surface science is the study of physical and chemical phenomena that occur at the interface of two phases, including solid–liquid interfaces, solid– gas interfaces, solid–vacuum interfaces, and liquid– gas interfaces. It includes the fi ...
and
Van der Waals force In molecular physics, the van der Waals force is a distance-dependent interaction between atoms or molecules. Unlike ionic or covalent bonds, these attractions do not result from a chemical electronic bond; they are comparatively weak and ...
s **
Chemical reaction A chemical reaction is a process that leads to the chemical transformation of one set of chemical substances to another. Classically, chemical reactions encompass changes that only involve the positions of electrons in the forming and breaking ...
s and Reaction chemistry *
Quantum chemistry Quantum chemistry, also called molecular quantum mechanics, is a branch of physical chemistry focused on the application of quantum mechanics to chemical systems, particularly towards the quantum-mechanical calculation of electronic contributions ...
** Quantum genetics **
Molecular models of DNA Molecular models of DNA structures are representations of the molecular geometry and topology of deoxyribonucleic acid ( DNA) molecules using one of several means, with the aim of simplifying and presenting the essential, physical and chemical, p ...
and
Molecular modelling Molecular modelling encompasses all methods, theoretical and computational, used to model or mimic the behaviour of molecules. The methods are used in the fields of computational chemistry, drug design, computational biology and materials sci ...
of proteins and viruses * Bioorganic chemistry *
Polymer chemistry Polymer chemistry is a sub-discipline of chemistry that focuses on the structures of chemicals, chemical synthesis, and chemical and physical properties of polymers and macromolecules. The principles and methods used within polymer chemistry ar ...
*
Biochemistry Biochemistry or biological chemistry is the study of chemical processes within and relating to living organisms. A sub-discipline of both chemistry and biology, biochemistry may be divided into three fields: structural biology, enzymology and ...
and
Biological chemistry Biochemistry or biological chemistry is the study of chemical processes within and relating to living organisms. A sub-discipline of both chemistry and biology, biochemistry may be divided into three fields: structural biology, enzymology and ...
**
Enzymology Enzymes () are proteins that act as biological catalysts by accelerating chemical reactions. The molecules upon which enzymes may act are called substrates, and the enzyme converts the substrates into different molecules known as products. ...
**
Protein–protein interaction Protein–protein interactions (PPIs) are physical contacts of high specificity established between two or more protein molecules as a result of biochemical events steered by interactions that include electrostatic forces, hydrogen bonding and th ...
s **
Biomembrane A biological membrane, biomembrane or cell membrane is a selectively permeable membrane that separates the interior of a cell from the external environment or creates intracellular compartments by serving as a boundary between one part of the ...
s *
Complex system biology Complex systems biology (CSB) is a branch or subfield of mathematical and theoretical biology invented by Robert Rosen concerned with complexity of both structure and function in biological organisms, as well as the emergence and evolution of organ ...
** Integrative biology ** Mathematical biophysics **
Systems biology Systems biology is the computational and mathematical analysis and modeling of complex biological systems. It is a biology-based interdisciplinary field of study that focuses on complex interactions within biological systems, using a holistic ...
**
Genomics Genomics is an interdisciplinary field of biology focusing on the structure, function, evolution, mapping, and editing of genomes. A genome is an organism's complete set of DNA, including all of its genes as well as its hierarchical, three-dim ...
,
Proteomics Proteomics is the large-scale study of proteins. Proteins are vital parts of living organisms, with many functions such as the formation of structural fibers of muscle tissue, enzymatic digestion of food, or synthesis and replication of DNA. I ...
,
Interactomics In molecular biology, an interactome is the whole set of molecular interactions in a particular cell. The term specifically refers to physical interactions among molecules (such as those among proteins, also known as protein–protein interactions ...
,
Structural bioinformatics Structural bioinformatics is the branch of bioinformatics that is related to the analysis and prediction of the three-dimensional structure of biological macromolecules such as proteins, RNA, and DNA. It deals with generalizations about macromol ...
and
Cheminformatics Cheminformatics (also known as chemoinformatics) refers to use of physical chemistry theory with computer and information science techniques—so called "''in silico''" techniques—in application to a range of descriptive and prescriptive problem ...
*
Food technology Food technology is a branch of food science that deals with the production, preservation, quality control and research and development of the food products. Early scientific research into food technology concentrated on food preservation. ...
, Food engineering,
Food safety Food safety (or food hygiene) is used as a scientific method/discipline describing handling, preparation, and storage of food in ways that prevent food-borne illness. The occurrence of two or more cases of a similar illness resulting from ...
and
Food biotechnology Genetically modified foods (GM foods), also known as genetically engineered foods (GE foods), or bioengineered foods are foods produced from organisms that have had changes introduced into their DNA using the methods of genetic engineering. Gene ...
**
Agricultural biotechnology Agricultural biotechnology, also known as agritech, is an area of agricultural science involving the use of scientific tools and techniques, including genetic engineering, molecular markers, molecular diagnostics, vaccines, and tissue culture, to ...
**** Immobilized cells and
enzymes Enzymes () are proteins that act as biological catalysts by accelerating chemical reactions. The molecules upon which enzymes may act are called substrates, and the enzyme converts the substrates into different molecules known as products. ...
**** Microencapsulation of food additives and vitamins, etc. *
Chemical engineering Chemical engineering is an engineering field which deals with the study of operation and design of chemical plants as well as methods of improving production. Chemical engineers develop economical commercial processes to convert raw materials in ...
*
Plant biology Botany, also called , plant biology or phytology, is the science of plant life and a branch of biology. A botanist, plant scientist or phytologist is a scientist who specialises in this field. The term "botany" comes from the Ancient Gree ...
and
Crop science Agricultural science (or agriscience for short) is a broad multidisciplinary field of biology that encompasses the parts of exact, natural, economic and social sciences that are used in the practice and understanding of agriculture. Professio ...
s *
Animal science Animal science is described as "studying the biology of animals that are under the control of humankind". It can also be described as the production and management of farm animals. Historically, the degree was called animal husbandry and the ...
s


Techniques gallery: High-Field NMR, CARS (Raman spectroscopy), Fluorescence confocal microscopy and Hyperspectral imaging

File:Stokes shift.png, Stoks and anti-Stokes shifts File:CARS Scheme.svg, CARS Raman Spectroscopy File:HyperspectralCube.jpg, Hyperspectral Imaging Cube File:MultispectralComparedToHyperspectral.jpg, Multi-spectral Imaging principle File:Confocalprinciple in English.svg, Confocal Imaging Principle File:3D-SIM-1 NPC Confocal vs 3D-SIM detail.jpg File:Tirfm.svg File:Inverted microscope.jpg File:Fluorescence microscop.jpg, Fluorescence microscope File:FluorescenceFilters 2008-09-28.svg File:FluorescentCells.jpg File:Yeast membrane proteins.jpg, Yeast membrane protein imaging File:Dividing Cell Fluorescence.jpg, Dividing cell fluorescence File:HeLa Hoechst 33258.jpg, HeLa cancer cells File:FISH 13 21.jpg, FISH fluorescence technique File:Bloodcell sun flares pathology.jpeg, Red blood cell pathology File:Carboxysome 3 images.png, Carboxyzome


See also

*
Food chemistry Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. The biological substances include such items as meat, poultry, lettuce, beer, milk as examples. It is similar to biochemist ...
**
Food Chemistry (journal) ''Food Chemistry'' is a peer-reviewed scientific journal. It was established in 1976 and is published monthly by Elsevier Elsevier () is a Dutch academic publishing company specializing in scientific, technical, and medical content. Its produc ...
** NMR ** ESR ** FTIR ** NIR ** FCS **
HPLC High-performance liquid chromatography (HPLC), formerly referred to as high-pressure liquid chromatography, is a technique in analytical chemistry used to separate, identify, and quantify each component in a mixture. It relies on pumps to p ...
** GC-MS *
Biophysical chemistry Biophysical chemistry is a physical science that uses the concepts of physics and physical chemistry for the study of biological systems. The most common feature of the research in this subject is to seek explanation of the various phenomena in ...
*
Protein–protein interaction Protein–protein interactions (PPIs) are physical contacts of high specificity established between two or more protein molecules as a result of biochemical events steered by interactions that include electrostatic forces, hydrogen bonding and th ...
s *
Food processing Food processing is the transformation of agricultural products into food, or of one form of food into other forms. Food processing includes many forms of processing foods, from grinding grain to make raw flour to home cooking to complex in ...
* Food engineering *
Food rheology Food rheology is the study of the rheological properties of food, that is, the consistency and flow of food under tightly specified conditions. The consistency, degree of fluidity, and other mechanical properties are important in understandi ...
*
Food extrusion Extrusion in food processing consists of forcing soft mixed ingredients through an opening in a perforated plate or die designed to produce the required shape. The extruded food is then cut to a specific size by blades. The machine which forces ...
*
Food packaging Food packaging is a packaging system specifically designed for food and represents one of the most important aspects among the processes involved in the food industry, as it provides protection from chemical, biological and physical alteratio ...
, *
food biotechnology Genetically modified foods (GM foods), also known as genetically engineered foods (GE foods), or bioengineered foods are foods produced from organisms that have had changes introduced into their DNA using the methods of genetic engineering. Gene ...
*
Food safety Food safety (or food hygiene) is used as a scientific method/discipline describing handling, preparation, and storage of food in ways that prevent food-borne illness. The occurrence of two or more cases of a similar illness resulting from ...
*
Food science Food science is the basic science and applied science of food; its scope starts at overlap with agricultural science and nutritional science and leads through the scientific aspects of food safety and food processing, informing the development ...
*
Food technology Food technology is a branch of food science that deals with the production, preservation, quality control and research and development of the food products. Early scientific research into food technology concentrated on food preservation. ...
*
International Academy of Quantum Molecular Science The International Academy of Quantum Molecular Science (IAQMS) is an international scientific learned society covering all applications of quantum theory to chemistry and chemical physics. It was created in Menton in 1967. The founding members we ...
* List of important publications in chemistry#Physical chemistry * List of unsolved problems in chemistry#Physical chemistry problems


References


Journals

* ''
Journal of Agricultural and Food Chemistry The ''Journal of Agricultural and Food Chemistry'' is a weekly peer-reviewed scientific journal established in 1953 by the American Chemical Society. Since 2015, Thomas Hofmann (Technical University of Munich) has been the editor-in-chief. The jou ...
'' * ''
Journal of the American Oil Chemists' Society The ''Journal of the American Oil Chemists' Society'' is a peer-reviewed scientific journal published by Wiley and the American Oil Chemists' Society. The journal publishes original research articles, letters, and invited reviews in the area of sc ...
'' *
Biophysical Chemistry journal
' * '' Magnetic Resonance in Chemistry'' * Starke/ '' Starch Journal''
''Journal of Dairy Science'' (JDS)
* ''
Chemical Physics Letters ''Chemical Physics Letters'' is a biweekly peer-reviewed scientific journal covering research in chemical physics and physical chemistry. It was established in 1967 and is published by Elsevier. The editors-in-chief An editor-in-chief (EIC), also ...
'' * '' Zeitschrift für Physikalische Chemie'' (1887) * ''
Biopolymers Biopolymers are natural polymers produced by the cells of living organisms. Like other polymers, biopolymers consist of monomeric units that are covalently bonded in chains to form larger molecules. There are three main classes of biopolymers, c ...
'' * ''
Journal of Food Science A journal, from the Old French ''journal'' (meaning "daily"), may refer to: *Bullet journal, a method of personal organization *Diary, a record of what happened over the course of a day or other period *Daybook, also known as a general journal, a ...
'' (IFT, USA) *
International Journal of Food Science & Technology
' * '' Macromolecular Chemistry and Physics'' (1947) *
Journal of the Science of Food and Agriculture
' *

' (ACS) *
Integrative Biology
' Journal of the Royal Society of Chemistry *
Organic & Biomolecular Chemistry
' (An RSC Journal) * ''
Nature Nature, in the broadest sense, is the physical world or universe. "Nature" can refer to the phenomena of the physical world, and also to life in general. The study of nature is a large, if not the only, part of science. Although humans are ...
'' ** '' Nature Precedings'' * ''
Journal of Biological Chemistry The ''Journal of Biological Chemistry'' (''JBC'') is a weekly peer-reviewed scientific journal that was established in 1905., jbc.org Since 1925, it is published by the American Society for Biochemistry and Molecular Biology. It covers research i ...
'' * ''
Proceedings of the National Academy of Sciences of the United States of America ''Proceedings of the National Academy of Sciences of the United States of America'' (often abbreviated ''PNAS'' or ''PNAS USA'') is a peer-reviewed multidisciplinary scientific journal. It is the official journal of the National Academy of Sc ...
''


External links


ACS Division of Agricultural and Food Chemistry (AGFD)American Chemical Society (ACS)Institute of Food Science and Technology (IFST), (formerly IFT)Dairy Science and Food Technology
* ttps://books.google.com/books?id=01LRlPbH80cC The World of Physical Chemistry(Keith J. Laidler, 1993)
Physical Chemistry from Ostwald to Pauling
(John W. Servos, 1996)
100 Years of Physical Chemistry
(Royal Society of Chemistry, 2004)
The Cambridge History of Science: The modern physical and mathematical sciences
(Mary Jo Nye, 2003) {{Physics-footer Food chemistry Physical chemistry