For questions related to the chemistry of food.

Food chemistry is the study of the chemistry and biochemistry of food. Broadly speaking this field is concerned with analytical, biochemical, microbiological, chemical, physical, nutritional, sensory, and toxicological aspects of foods, food ingredients, and food processes.

The journal Food Chemistry includes the following topics: chemical analysis of food, chemical additives and toxins; chemistry relating to certain aspects of food; structural changes in molecules during the processing and storage of foods; direct effects on foods of the use of agrochemicals; chemical quality in food engineering and technology, and measurement of micronutrients, macronutrients, additives and contaminants in foodstuffs.

The discipline of food chemistry borrows from organic chemistry, biochemistry, nutritional biochemistry, physical chemistry, toxicology, analytical chemistry, and chemical engineering.