<P> Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods . The biological substances include such items as meat, poultry, lettuce, beer, and milk as examples . It is similar to biochemistry in its main components such as carbohydrates, lipids, and protein, but it also includes areas such as water, vitamins, minerals, enzymes, food additives, flavors, and colors . This discipline also encompasses how products change under certain food processing techniques and ways either to enhance or to prevent them from happening . </P> <P> Food physical chemistry is the study of both physical and chemical interactions in foods in terms of physical and chemical principles applied to food systems, as well as the application of physicochemical techniques and instrumentation for the study and analysis of foods . </P> <P> Food engineering is the industrial processes used to manufacture food . </P> <P> Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food, including the study of microorganisms causing food spoilage . "Good" bacteria, however, such as probiotics, are becoming increasingly important in food science . In addition, microorganisms are essential for the production of foods such as cheese, yogurt, bread, beer, wine and, other fermented foods . </P>

Who uses microbiology chemistry and engineering to develop foods