Food Chemistry is the investigation of synthetic cycles and communications of all natural and non-organic segments of foods. The natural substances incorporate such things as meat, poultry, lettuce, brew, milk as specific illustrations. It is like organic chemistry in its fundamental segments, for example, sugars, lipids, and protein, yet it likewise incorporates territories, for example, water, nutrients, minerals, catalysts, food added substances, flavours, and shadings. This order likewise includes how items change under certain food handling strategies and ways either to improve or to keep them from occurring. An illustration of improving a cycle is energize maturation of dairy items with microorganisms that convert lactose to lactic corrosive; an illustration of forestalling an interaction would stop the caramelizing on the outside of newly cut apples utilizing lemon juice or other acidulated water.

• Components:-
• Lipids 
• Carbohydrates
• Protiens  

Food Quality control is a responsive cycle and expects to distinguish and amend the imperfections in completed items. It very well may be accomplished by distinguishing and killing wellsprings of value issues to guarantee client's necessities are ceaselessly met. It includes the examination part of value the board and is normally the duty of a particular group entrusted with testing items for surrenders.

Quality Assurance is a bunch of exercises for guaranteeing quality in the cycles by which items are created. It's a proactive cycle and intends to forestall absconds by focusing on the interaction used to make the item.

• Quality Control
• Quality Processing 

Food Safety is utilized as a logical control portraying taking care of, planning, and capacity of food in manners that forestall food-borne ailment. The event of at least two instances of a comparable ailments coming about because of the ingestion of a typical food is known as a food-borne infection episode.

Food Defence is the security of food items from deliberate pollution or debasement by organic, synthetic, physical, or radiological specialists presented to cause hurt. It tends to extra concerns including physical, faculty and operational security.

• Food Safety in Biotechnology
• Food Waste Management

Food and nourishment are the way that we get fuel, giving energy to our bodies. We need to supplant supplements in our bodies with another inventory each day. Water is a significant part of nourishment. Fats, proteins, and sugars are completely required.

The compelling administration of food admission and sustenance square measure each key to soundness. Great nourishment and food choices will encourage prevent ailment. Take-up the appropriate food sources will encourage your body adapt extra to progress with partner on-going strength. Understanding reasonable sustenance and tuning in to what you eat will help you keep up or improve your well-being. Reasonable nourishment includes staying away from sure kinds of food sources.

• Important Elements of Nutrition:-
• Fats 
• Carbohydrates
• Minerals 
• Vitamins 
• Water

Food Innovation is the turn of events and commoditization of new food items, cycles, and administrations. At the present time, it's occurring quickly. Food and drink organizations are searching for approaches to make sound, nutritious contributions that are tempting, available, energizing, and novel, yet in addition maintainable.

Food Technology is a part of food science that manages the creation, safeguarding, quality control and innovative work of the food items.

• Development of Food

Food microbiology is the investigation of the microorganisms that repress, make, or pollute food. This incorporates the investigation of microorganisms causing food waste; microorganisms that may cause infection (particularly if food is inappropriately cooked or put away); organisms used to create aged nourishments, for example, cheddar, yogurt, bread, lager, and wine; and organisms with other helpful jobs, for example, delivering probiotics.

• Fermentation
• Microbial Biopolymers
• Food Testing

Food Engineering is a logical, scholarly, and proficient field that deciphers and applies standards of designing, science, and math to food assembling and activities, including the preparing, creation, taking care of, capacity, protection, control, bundling and dissemination of food items. Because of the perplexing idea of food materials, food Engineering additionally joins the investigation of more explicit compound and actual ideas, for example, organic chemistry, microbiology, food science, thermodynamics, transport marvels, rheology.

• Some Techniques Of Food Engineering 
• Refrigeration
• Freezing
• Evaporation

Food Labels give significant data to shoppers and help them in settling on educated buy choices. Over the long run, food marks have advanced from essential item personality to possibly complex names. The marks can incorporate explicit supplement asserts just as point by point supplement piece information. To stay serious in the worldwide commercial centre, the meat business should comprehend the part of meat in the eating routine, the apparent and genuine dangers related with utilization of meat, strategies for improving the nourishing creations, and the administrative necessities for appropriately marking meat.

• Food standards
• International Standards

Product Development covers the total interaction of putting up another item for sale to the public. A focal part of Product Development is item plan, alongside different business contemplations. Product Development is depicted comprehensively as the change of a market opportunity into an item accessible for sale. The items created by an association give the way to it to produce pay. For some innovation concentrated firms their methodology depends on misusing mechanical development in a quickly evolving market.

• Strategies
• Management

Dairy science and innovation examines the information and comprehension of milk, its creation, the physical, biochemical and wholesome properties of its parts and how these can be utilized to make the interesting variety of dairy products. It likewise identifies with the investigation of how physical, enzymatic, and microbial change and assurance might be applied to milk to drag out its timeframe of realistic usability as items, for example, sanitized milk, cheddar and matured nourishments, margarine, milk powders, protein items, dietary details, and so on, for the nourishment, food and tactile experience of customers going from babies to the old.

Food waste or food misfortune is food that is not eaten. The reasons for food waste are various and happen all through the food framework, during creation, preparing, circulation, retail and utilization. Worldwide food misfortune and waste add up to between 33% and one-portion of all food delivered. Food squander is a significant piece of the effect of farming on environmental change and in view of other ecological issues.

• Production
• Consumption

Food items regularly include the overall showcasing approaches and methods applied the promoting of different sorts of items and administrations. In Food Management, test promoting, division, situating, marking, focusing on, purchaser exploration, and market section system, for instance, are exceptionally significant. Food promoting includes different sorts of difficulties, for example, managing a short-lived item whose quality and accessibility shifts as a component of current collect conditions.

• Segmentation

Hydrocolloids are a class of food fixings that are broadly utilized in the improvement of food structure. As a rule, we can characterize hydrocolloids most essentially as water-dissolvable polymers that contribute consistency and gelation in arrangement. "Gums" and "adhesives" are regularly utilized as equivalent words. Most hydrocolloids are polysaccharides, yet a few proteins can likewise fall into this definition, for example gelatine and some milk, egg, and vegetable-inferred protein isolates.

An illness brought about by burning-through debased food or drink. Bunch organisms and poisonous substances can sully nourishments. There are all the more than 250 known foodborne illnesses. The dominant parts are irresistible and are brought about by microbes, infections, and parasites.

• Causes
  • Viruses
  • Bacteria
  • Parasites
  • Natural Toxins

Food security exists when all individuals, consistently, have physical and monetary admittance to sufficient, safe and nutritious food that meets their dietary requirements and food inclinations for a functioning and Healthy life.

• Factors affecting Food Security
• Population Growth
• Climate Change
• Poverty
• Loss of Biodiversity

Food and immunity are interlinked terms many fruits and vegetable provide the nutrients like vitamin C, vitamin A, vitamin E, zinc, Beta-carotene which are rich sources of antioxidant and other minerals that help in boosting the immune response and prevent the body from diseases and infections.

Food fortification is adding essential vitamins and minerals in the food to improve its nutritional value and an effective way to reach to a large population and improving their nutritional status. It is one of the best approaches for solving problem of the developing and underdeveloped countries.

• Fortification of salt with iodine
• Fortification of Iron in cereals and milk products
• Fortification of vitamin A in oils, fats and milk.
• Fortification of Vitamin C in juices.

Food adulteration is the intentional or accidental addition of any foreign particles in the food which degrades the quality of food. Toxic substances and chemicals are used to improve the colour and texture of the food to increase the profit but it can risk human life and sometimes causes kidney, liver failure and some other serious consequences

Functional foods are foods having bioactive compounds naturally and provide nutrient to increase the overall health.Nutraceutical is food or a part of food which provides medicinal and health benefits including prevention and treatment of the disease. It can be in form of dietary supplements, herbal products, capsules and other designer food.