bromat

Bromat is a term used, especially in certain languages, to denote the science that studies foods. It is closely related to bromatology and food chemistry and is concerned with the chemical composition, nutritional value, safety, and overall quality of edible products.

Scope and activities include examining proximate composition (protein, fat, carbohydrates, moisture, minerals), vitamins and micronutrients, and the presence of contaminants such as pesticides, heavy metals, and mycotoxins. Analysts study food additives, processing effects, and packaging interactions that can influence safety and quality. Methods commonly employed are proximate analysis, chromatography, spectrometry, mass spectrometry, and sensory evaluation to assess quality.

Applications of bromat include regulatory compliance, nutrition labeling, quality control in food production, and risk assessment. The field supports research on food safety, allergen detection, adulteration, and diet-related health concerns, providing data used by industry, government agencies, and researchers to protect public health.

History and terminology: The term bromat has historical usage in some regions and languages; in English, bromatology or food chemistry are more widely used. The discipline grew with advances in analytical chemistry in the 19th and 20th centuries and remains central to food science, nutrition, and public health.

See also: Bromatology, Food chemistry, Nutrition, Food safety.