 Food physical chemistry

Food physical chemistry is a branch of science that applies the principles and theories of physical chemistry to understand the properties, behaviors, and interactions of food components at the molecular and macroscopic levels. This interdisciplinary field merges concepts from chemistry, physics, biology, and engineering to study various phenomena related to food. Key areas of focus in food physical chemistry include: 1. **Phase Transitions**: Understanding how food components change states (solid, liquid, gas) during processes like freezing, melting, and evaporation.