As a follow-up to last week's discussion forum topic on stoichiometry, we'll look into a subdiscipline of chemistry called food chemistry. One of the main tasks of food chemistry is to understand the molecular basis of reactions in foods. We can't work towards this understanding without a firm understanding of stoichiometry. Your goal for this forum is to read and discuss the information in this article over the course of the week. You are encouraged to seek out additional, credible sources using the GMC Library's resources to support your opinions and statements.