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Posts tagged: Food Chemistry

The Secret Lives of USDA Food Chemists

“I personally find the samples with human impact most interesting,” says Lauren Shoemaker, pictured here with, Jonathan Barber (middle) and Dr. Kouassi Dje (right).  Food chemists at USDA’s National Science Lab help monitor the quality and wholesomeness of the foods we eat.

“I personally find the samples with human impact most interesting,” says Lauren Shoemaker, pictured here with, Jonathan Barber (middle) and Dr. Kouassi Dje (right). Food chemists at USDA’s National Science Lab help monitor the quality and wholesomeness of the foods we eat.

This post is part of the Science Tuesday feature series on the USDA blog. Check back each week as we showcase stories and news from the USDA’s rich science and research portfolio.

Food chemistry is the study of the chemical processes and interactions that happen within our foods.  By examining different components like water, starches and fats found in foods, we can learn how to enhance or prevent different natural and unnatural chemical reactions from happening in our food. Read more »