Food Chemistry and Safety: Processing, Storage, and Its Impact on Public Health

Abstract

This article provides a comprehensive analysis of the scientific significance of food chemistry in ensuring food safety, as well as in fermentation, storage, and packaging processes. The effects of chemical and microbiological changes occurring during food processing on product quality, biological value, and nutritional value are discussed. The study was conducted using dairy products, particularly yogurt, as an example, evaluating the impact of probiotic microorganisms on microflora stability, pH levels, and organoleptic properties during the fermentation process. The role of bio-based packaging materials in protecting products from environmental factors and in preserving nutritional components was determined. The results demonstrate that scientifically optimized fermentation and storage technologies reduce the risk of harmful chemical compound formation and enhance food safety and quality.