2025-07-072025-07-072025https://repositorio.ifal.edu.br/handle/123456789/1029Food chemistry is a fundamental area within food science, responsible for studying the composition, properties, and chemical transformations that occur during food processing, storage, and preparation. This field is essential to ensure the quality, nutritional value, and safety of products consumed by the population. Understanding macronutrients (carbohydrates, lipids, and proteins) and micronutrients (vitamins, minerals, and water), as well as key chemical reactions in foods such as oxidation, enzymatic browning, hydrolysis, and fermentation; is crucial for controlling processes and preserving desirable food characteristics. In this context, the objective of this study is to conduct a literature review on food chemistry, also addressing the analytical techniques used, such as spectroscopy and chromatography, which are essential for identifying chemical composition, evaluating quality, and detecting possible contamination. As a result, it was observed that mastering these concepts enables continuous improvements in food production and preservation processes, directly contributing to the development of safer, more nutritious products with longer shelf life.ptComposição químicaAnálise químicaSegurança alimentarReações químicas.Trabalho de Conclusão de CursoENGENHARIAS::ENGENHARIA QUIMICA