Part 1 Moisture
Chapter 1 Moisture in Food
Chapter 2 Isothermal Absorption/Desorption Curves

Part 2 Carbohydrates
Chapter 1 Overview and Classification
Chapter 2 Monosaccharides
Chapter 3: Sodium
Chapter 4 Polysaccharides

Part 3 Geology
Chapter 1 Overview and Classification
Chapter 2 Types of Lipids
Chapter 3 The Rancidity of Maintenance

Part 4 Protein
Chapter 1 Amino Acids
Chapter 2 Proteins
Chapter 3 Food Protein

Part 5 Vitamins
Chapter 1 Fat-Soluble Vitamins
Chapter 2 Water-soluble vitamins

Part 6 Minerals
Chapter 1 Overview
Chapter 2: Large Amounts of Minerals
Chapter 3 Trace Minerals

Part 7 Color and Browning of Foods
Chapter 1 Food Colors
Chapter 2 Browning Reactions in Foods

Part 8 The Taste of Food
Chapter 1 The Taste of Food
Chapter 2 Classification of Flavor Components

Part 9 Food Smell
Chapter 1 Characteristics of Odor Components
Chapter 2 Classification of Odor Components

Part 10 Enzymes
Chapter 1 Characteristics of Enzymes
Chapter 2 Enzymes Related to Food

Part 11 Physical Properties of Food
Chapter 1 Overview of Physical Properties
Chapter 2 Food Texture
Chapter 3 Colloidal Properties of Food

Part 12 Toxic Substances in Food

Part 13 Functionality of Food
Chapter 1 Food and Functional Foods
Chapter 2 Functional Food Materials

Food chemistry is a subject with a wide range of content due to its nature, and the content of existing published textbooks differs from each other, so students have always found it difficult to study.
We have spared no effort in continuous research and effort to alleviate these difficulties, even if only slightly, and to ensure that this book serves as a valuable guide for those preparing for certification and license acquisition and civil service examinations.

This book features:

First, we systematically organized the theory by thoroughly analyzing the test questions trends, and inserted various chemical structures and figures to help understand scientific principles.

Second, we've included a wealth of tables and graphs to help you learn essential theories more efficiently, and we've added a variety of supplementary theories to help you achieve high scores.

Third, you can develop problem-solving skills through the “Key Questions for Passing” included in each unit, thereby preparing for the actual exam. In addition, detailed explanations are included to ensure accurate understanding and review of the given questions.

We also recommend taking the course to help you pass the exam faster.
If you have difficulty attending in-person classes, we strongly recommend that you take the video lectures.
You can achieve much more effective learning results than when you study alone.