Filled tomatoes Photo by Dnor |
Food chemistry's history
dates back as far as the late 18th century when many famous chemists were
involved in discovering chemicals important in foods, including Carl Wilhelm Scheele (isolated malic acid from
apples in 1785), and Sir Humphry Davy published
the first ever book on agricultural and food chemistry in 1813 titled Elements of Agricultural Chemistry,
in a Course of Lectures for the Board of Agriculture in theUnited Kingdom which would serve as a foundation for
the profession worldwide, going into a fifth edition.
In 1874 the
Society of Public Analysts was formed, with the aim of applying analytical
methods to the benefit of the public[1]. Its early experiments were based on
bread, milk and wine.
It was also
out of concern for the quality of the food supply, mainly food adulteration and
contamination issues that would first stem from intentional contamination to
later with chemical food additives by the 1950s. The development of colleges and universities worldwide, most notably in the United States, would expand food chemistry as
well with research of the dietary substances, most notably the Single-grain
experiment during
1907-11. Additional research byHarvey W. Wiley at the United
States Department of Agriculture during
the late 19th century would play a key factor in the creation of the United
States Food and Drug Administration in 1906. The American Chemical
Society would
establish their Agricultural
and Food Chemistry Division in
1908 while the Institute
of Food Technologists would
establish their Food
Chemistry Division in
1995.
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