How many roles do molucules of chemical substances that constutute food play ?
Food chemistry 's history dates back as far as the late 18th century when many famous chemists were involved in discovering chemicals important in foods , including Carl Wilhelm Scheele ( isolated malic acid from apples in 1785 ) , and Sir Humphry Davy published the first book on agricultural and food chemistry in 1813 titled " Elements of Agricultural Chemistry , in a Course of Lectures for the Board of Agriculture " in the United Kingdom which would serve as a foundation for the profession worldwide , going into a fifth edition .