Bromatology

Bromatology is the branch of science dedicated to the chemical composition, properties, and quality of foods. It covers the analysis of nutrients, energy value, contaminants, additives, flavors, colors, and potential adulterants. The field supports standardization and safety of the food supply and informs nutrition labeling and regulatory compliance.

Analytical approaches in bromatology combine classical wet chemistry with modern instrumental techniques. Proximate analysis determines moisture, protein, fat, carbohydrate, and ash; further analyses cover dietary fiber, sugars, and lipids; and assessments of micronutrients such as vitamins and minerals, as well as contaminants like pesticides, mycotoxins, heavy metals, and residual solvents. Techniques include chromatography (HPLC, GC), spectroscopy, mass spectrometry, and immunoassays; data management and quality control are essential components of practice.

Applications of bromatology include quality assurance in manufacturing, authenticity testing to detect adulteration or mislabeling, shelf-life studies, and hazard analysis to support regulatory compliance with food-safety standards. It intersects nutrition science, toxicology, and regulatory science, and laboratories, industry, and government agencies commonly perform bromatological testing to ensure safety and integrity of food products.

History and terminology: The term bromatology derives from Greek roots meaning “study of food” and reflects the historical focus on chemical analysis of foods. The concept emerged with advances in analytical chemistry in the 19th and 20th centuries. In some contexts, bromatology is used interchangeably with food chemistry or food analysis; in others, it emphasizes safety and quality-oriented analysis. Contemporary practice often uses broader terms such as food chemistry or food analysis.