Talk:Food chemistry

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fuck off the protein secion is hilarious: "Comprised mainly of carbon, hydrogen, oxygen, and some sulfur, they also may contain iron, copper, phosphorus, or zinc" lol. No nitrogen? lulz. Whoever wrote this article knew nothing about chemistry, apparently. probably a med student (seriously, they know nothing about chemistry. ask a doctor how a phosphodiester bond cleaves, and see if they can answer) —Preceding unsigned comment added by Gordonliu420 (talk • contribs) 11:58, 15 January 2009 (UTC)

• this article needs tons of work. NOTHING in this article can be justified by making it easier to understand to the layperson. First of all: it is food SCIENCE. second: it is/was FULL of incorrect information and blatant misunderstandings. I cant spend hours editing this article, but I suggest that whoever takes over after me, READ THE ARTICLES RELEVANT TO THE SUBSECTION, you might learn something. —Preceding unsigned comment added by Gordonliu420 (talk • contribs) 12:55, 15 January 2009 (UTC)
  • As a german student of food-chemistry I would answer, that "food-chemistry" and "food-science" is not the same. Food-chem is more related to the chemistry-studies (in Germany Food-chemists are even part of the chemists society), while food-science is also about the technological aspects of food-production, which is less studied by food-chemists. Food-chemistry doesn't exist in the USA, it is an ownstanding specialization of chemistry according to public food-control and many other countries outside Europe. Food-chem is often mixed up with Food-Science, but both are ownstanding subjects. Wikipedia shouldn't neither just write about US/angloamerican-terms nor writing about the german/european term, so I think a forward-link to a common side called "food-chemistry/food-science" could be the best choice, while making the difference clear between food-chem and food-science. I will try to help to write a better article, when I have some time - after exams. Christian Beringer (talk)

Food chemistry seems interesting, to learn about biochemicals and vitamins are interesting and is a valuable lesson for all. (PringlesandLuffy) — Preceding unsigned comment added by Pringlesandluffy (talk • contribs) 23:45, 28 September 2023 (UTC)

Assessment comment

The comment(s) below were originally left at Talk:Food chemistry/Comments, and are posted here for posterity. Following several discussions in past years, these subpages are now deprecated. The comments may be irrelevant or outdated; if so, please feel free to remove this section.

you need to talk about being a food chemist. not food chemistry, talk about job types, where they work, what degree they need, what companies they could work for. this artcle was of no use to me what so ever 76.15.57.160 (talk) 18:54, 22 November 2008 (UTC) anonymous!!!

Last edited at 18:54, 22 November 2008 (UTC). Substituted at 15:20, 29 April 2016 (UTC)

Food constituent databases

Looks like this article hasn't really improved much since it was originally criticized many years ago. Seems like the main source of data is the USDA? Other sources could be the ]https://www.ucc.ie/en/fns/irfoodcompdatabase/ Irish Food Composition Data Base]...? these then get rolled into various products and labels all over the place, as well as some online websites. We should have a section discussing it... II | (t - c) 07:07, 1 November 2016 (UTC)

Will be starting here shortly. -Pringles Pringlesandluffy (talk) 23:57, 21 September 2023 (UTC)