Brief Review on Fermentation Process and Food Additives

Abstract

People’s interest in healthy eating and quality food is growing these days. There are various sources through which we learn about the advantages and disadvantages of foods, their benefits and some of their harmful effects on humans. Since school, young people are excited and discuss topics related to the composition of food and the role of its components - fats, carbohydrates and proteins. Their
structure and properties are studied in the subject Chemistry and environmental protection in the profiled classes. The obtained theoretical knowledge is a basis on which young people form a culture of nutrition, striving to be healthy and energetic. More and more of them choose to continue their studies in specialties related to nutrition. The aim of the present study is to present knowledge from the field of Food Chemistry that is useful for human health. Food chemistry is an evolving discipline studying the chemical processes and interactions of all biological and non-biological components in foods. Foods are a complex combination of chemicals, many of which are vital to our survival. An important part of food content are food additives such as emulsifiers, food colourings, flavourings and preservatives, the main characteristics of which will be presented in the article. Examples of food additives and sweeteners that are harmful to human health are also given. The experimental part of the article describes fermentation as a chemical technology, as well as the importance of alcoholic, acetic acid and lactic fermentations. As an expected result, information about chemical technologies and food additives in food will enrich the knowledge of adolescents on the one hand, and on the other hand, will be beneficial for their proper development and good health. In addition, students can focus on studying food chemistry and realize themselves professionally in this field.