Food Physical Chemistry and Biophysical Chemistry

Food physical chemistry is considered to be a branch of Food chemistry [1] [2] 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.[3] [4] [5] [6] This field encompasses the "physiochemical principles of the reactions and conversions that occur during the manufacture, handling, and storage of foods"[7]. Two rapidly growing, related areas are Food Biotechnology and Food Biophysical Chemistry.