ANALYTICAL-CHEMISTRY IN FOOD-SCIENCE

Analytical chemistry presents a traditional and important tool in food science. Its development grew out of governmental food control to ver ify food composition and wholesomeness. In modern food chemistry, anal ytical methods are applied to study food constituents, additives and c ontaminants and their interactions and reactions during processing and storage. Research activities of the Food Chemistry group at ETH compr ise investigations on carbohydrates and on chiral flavour compounds. E xperimental work in food technology relies on simple analytical method s that are suitable for large series of processing trials. Such method s are used by the Food Technology group to optimize lipid stability of heat sterilized meat and hot-air roasted nuts. Analytical chemistry i s taught at ETH in lectures and laboratory courses to all food science majors.