Food chemistry is the study of the chemical processes and interactions that occur within food. It involves understanding the composition of food, including the roles of carbohydrates, proteins, fats, vitamins, and minerals. This knowledge helps in improving food quality, safety, and nutritional value. Additionally, food chemistry explores how various factors, such as temperature and pH, affect food properties. For instance, the Maillard reaction is a crucial chemical reaction that gives browned foods their distinctive flavor and color. Understanding these processes is essential for food preservation and innovation in culinary practices.